Buttermilk Fried Chicken

Fried chicken has always been a top favorite. I like fried chicken and I want to try the best fried chicken recipes around. My mission is to try all the fried chicken recipes that claim to be the best and share them with you, our loyal followers and friends. Of course, my goal won’t be complete without featuring buttermilk fried chicken.

A good fried chicken should be juicy and tender in the inside while crispy in the outside, at least for me. This Buttermilk Fried Chicken recipe has all the three characteristics that I am looking for plus it is less greasy.

This recipe makes use of buttermilk which, in my opinion, does a great job in tenderizing the chicken and keeping its juices. Buttermilk is a low fat fermented dairy product made from cow’s milk. This has a sour taste brought about by the lactic acid bacteria that it holds.

We all know that fried chicken is cooked by frying the chicken in oil (that’s how it got its name in the first place). You might find this recipe a little unusual because the process also involves baking. You see, baking the chicken after frying for a short time makes it crispy in the outside and maintains all the juice inside while it cooks; it also lets excess oil drip.

Check out this Buttermilk Fried Chicken recipe and send me your feedback.

Buttermilk Fried Chicken

Buttermilk Fried Chicken Recipe


  • 2 lbs chicken, cut into serving pieces
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup extra virgin olive oil

Watch the cooking video:

Cooking Procedure

  1. Combine chicken and buttermilk in a large mixing bowl then mix well.
  2. Place the mixture inside the fridge and marinade overnight.
  3. Combine flour, salt, and ground black pepper then mix well.
  4. Dredge the marinated chicken in the flour mixture then set aside.
  5. Heat a frying pan and pour-in olive oil.
  6. When the oil is hot enough, pan fry the chicken for 3 to 5 minutes per side. Transfer the semi-fried chicken in a baking tray.
  7. Preheat the oven to 400 degrees Fahrenheit.
  8. Bake the semi-fried chicken for 30 minutes then reduce the heat to 350 degrees Fahrenheit and continue baking for 15 to 20 minutes.
  9. Turn off the oven and transfer the chicken to a serving plate.
  10. Serve. Share and enjoy!

Number of servings (yield): 4


  1. Hello.. hope you can reply to me asap. Me and sis are trying your buttermilk. We have accepted a birthday pack foods service to be held in a school but the problem is because of the tropical storm a no class for today was declared. We have marinated already the chicken in buttermilk ( just fresh milk + vinegar , since buttermilk is not found here). Will the chicken’s taste differ or masira if we put it in the freezer and to be cook tomorrow morning? It is our first time to try this recipe. Pls help and hoping for your soonest reply. Thanks a lot.

  2. Gracie says:

    hello… i tried this, and it’s really good! i pan fried it with peanut oil (doesn’t burn fast) under medium heat. While half way into the baking, i suggest to flip the chicken so the bottom chicken skin will also be crispy. :)

  3. Gracie says:

    Hi! when pan frying, should i use maximum, medium or low heat? thanks!

  4. I tried this one! Really tender and juicy! My kids prefer this rather than my own conventional pan-fried chicken. And best of all, it’s a healthier method of coming up with FRIED CHICKEN! Cheers, kuya!

  5. you can substitute a cup of whole milk and 1 T of white vinegar. Add the white vinegar to the milk and let stand in room temp for 15 minutes. =) you can also use yogurt. i also find it hard to look for buttermilk so I made one myself.

  6. donna marie says:

    I’ve always wanted to try this recipe. The problem is finding buttermilk here in the Philippines is like looking for a needle in a haystack. Can you suggest a good alternative to buttermilk?

    • 1 cup of fresh milk + 1 tbsp white vinegar or 1 tbsp lemon juice, you have to wait atleast 10 min before using it.

    • I have the same problem regarding buttermilk availability but I googled this from ehow.com Making a recipe that calls for buttermilk? Use this simple substitute, and you won’t need to buy any:
      Prep Time: 5 minutes
      Total Time: 5 minutes

      * Milk (just under one cup)
      * 1 Tablespoon white vinegar or lemon juice


      1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

      2. Add enough milk to bring the liquid up to the one-cup line.

      3. Let stand for five minute. Then, use as much as your recipe calls for.

    • winnie says:

      here’s what we use here in india:
      1 cup or curd/plain yogurt
      water (5 – 6 cups)
      salt to taste
      *mix everything together and stir til the lumps disappear. and that’s your buttermilk.

      happy cooking kabayan 😉

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