Buttermilk Fried Chicken: Crispy, Juicy & Golden Brown – Black Foodie Finder

Crispy, Juicy Fried Chicken Every Time

This Buttermilk Fried Chicken from Savage Basics Ep. 4 is the definition of comfort food — crispy on the outside, juicy on the inside, and packed with bold flavor. Perfect for family gatherings or Sunday dinner, this recipe combines a zesty buttermilk marinade with a seasoned flour coating to create golden-brown chicken that never misses.

The magic is in the method: a long marinade that tenderizes the chicken, a well-seasoned flour mix that adds crunch, and a careful fry at just the right temperature. Drizzle with honey, hit it with hot sauce, or enjoy it straight out of the fryer — either way, this fried chicken delivers.

Ingredients

For Frying

• Vegetable oil, for deep frying

Wet Marinade

• 4 ½ lbs chicken pieces
• 4 cups buttermilk
• 3 large eggs
• 1 ½ tbsp mustard (optional)
• 1 tbsp cayenne pepper
• 1 tbsp hot sauce (optional)
• ⅓ cup reserved flour seasoning

Flour Seasoning

• 3 ½ cups all-purpose flour
• 1 cup cornstarch
• 1 ½ tbsp onion powder
• 1 ½ tbsp garlic powder
• 1 tbsp paprika
• 2 tsp coarse black pepper
• 1 tbsp + 1 tsp coarse salt
• 1 tbsp MSG (optional)
• 1 tsp oregano
• 1 ½ tsp ground mustard (optional)

Step-by-Step Instructions

1. Make the Flour Seasoning

• Mix flour, cornstarch, and all spices.
• Reserve ⅓ cup for the marinade.

2. Make the Marinade

• In a bowl, whisk buttermilk, eggs, mustard, cayenne, hot sauce, and reserved flour mix.

3. Marinate the Chicken

• Add chicken to the marinade, cover, and refrigerate for at least 2 hours, up to 10 hours.

4. Dredge in Flour

• Coat marinated chicken in flour seasoning, pressing firmly so it sticks.
• Let rest 20 minutes.

5. Fry Until Crispy

• Heat oil to 350°F.
• Fry chicken for 12–13 minutes until golden brown and cooked through.

6. Serve Hot

• Drain on a rack or paper towels.
• Serve plain or topped with honey and hot sauce.

Pro Tips & Serving Suggestions

• Marinate overnight for the juiciest chicken.
• Use cornstarch in the flour mix for extra crunch.
• Let dredged chicken rest before frying for a thicker crust.
• Pair with sides like mac & cheese, collards, or biscuits.

About the Creator

This recipe is by That Savage Kitchen, the creator behind Savage Basics. Known for playful teaching and bold flavor, Savage breaks down classics like fried chicken into simple, crave-worthy steps.

That Savage Kitchen | thatsavagekitchen.recipes