Skillet-Fried Buttermilk Chicken

Prep Time
5 min
Cook Time
10 min
4 servings

Submerging it first in a bath of buttermilk is the key to getting a bird that’s moist, tender and slightly tangy on the inside, with a hot, shatteringly crispy golden crust on the outside.

While this fried chicken is fantastic naked, switch things up with a Sriracha-honey coating that’s sticky, sweet and a little spicy. Disclaimer: eat this among people you love, because it’s going to get messy.




Buttermilk Chicken

Tbsp kosher salt, divided
tsp + 1 Tbsp freshly ground black pepper
Tbsp hot sauce
tsp garlic powder
tsp onion powder
- 12 pieces chicken (legs, thighs or wings)
cup buttermilk
large egg
cups all-purpose flour
1 ½
tbsp cornstarch
peanut oil, for frying

Sriracha-Honey Coating

Tbsp butter
Tbsp Sriracha
Tbsp honey


Step 1

Whisk 1 tablespoon salt, 2 teaspoons black pepper, garlic powder and onion powder in a small bowl. Rub and season chicken with spices. Cover and set aside for 30 minutes.

Step 2

In a medium bowl, whisk buttermilk, egg and hot sauce. In a separate large dish, whisk flour, cornstarch, salt and pepper. Set a wire rack inside a large rimmed baking sheet.

Step 3

Dip one piece of chicken at a time in buttermilk mixture, allowing the excess to drip back into bowl. Then dredge in flour mixture and let rest on a large plate or wire rack to dry out a little.

Step 4

In a cast-iron skillet or another heavy straight-sided skillet, heat oil to 350°F (180ºC) using a thermometer.

Step 5

Fry 3-5 pieces of chicken at a time, turning every 1–2 minutes until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F (75ºC) (10 minutes for wings and 12 minutes for legs, thighs and breasts).

Step 6

Remove chicken and place on a wire rack.

Step 7

Repeat with remaining chicken pieces. Let cool for at least 10 minutes before serving.

Step 8

In a medium non-stick sauce pan, melt butter over medium heat. Add Sriracha and honey and whisk together.

Step 9

Transfer one piece of fried chicken to sauce pan and dredge in sauce with tongs. Continue with rest of the chicken.

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