Why Use Buttermilk for Fried Chicken? How to Get Tender, Juicy Results

There are so many ways to prepare chicken. You can bake it, grill it, air-fry it, or roast it, but come on, nothing beats a good piece of fried chicken!

That crispy, golden outside with a tender, juicy inside is something we all enjoy. But have you ever bought fried chicken that looked absolutely delicious, only to bite into it and find the inside dry and chewy?

I’ve experienced that disappointment, and I’ve also struggled to get that perfect juicy texture at home. But when I started marinating my chicken in buttermilk, oh my gosh, what a difference!

Why Use Buttermilk for Fried Chicken?

For years, I used buttermilk mainly as a dipping ingredient to help create that crunchy coating. I never really appreciated what it could do for the chicken itself.

That changed when I made my Chef Easy Cajun Fried Chicken and decided to marinate it in buttermilk overnight.

When I tell you that chicken was succulent! It was tender, juicy, and packed with flavour, and I enjoyed every bite.

I’m usually a dark meat person because chicken breast can become dry and chewy so easily. But after trying that buttermilk marinade, even the breast meat was juicy and enjoyable!

What Makes Buttermilk Chicken So Tender?

Buttermilk contains lactic acid, which gently affects the proteins on the surface of the chicken, helping improve tenderness.

Its thick consistency also allows your seasoning to cling to the chicken while marinating, giving you a beautifully seasoned exterior.

It doesn’t mean the marinade literally travels down to the bone, but with the right seasoning and cooking technique, you can get chicken that’s flavourful and juicy throughout.

For me, buttermilk has made the biggest difference with larger cuts like chicken breasts and thighs.

My Favourite Way to Marinate Chicken in Buttermilk

I’ve used both store-bought buttermilk and homemade substitutes, and both can work well.

I usually start with approximately one cup of buttermilk, depending on how much chicken I’m preparing. The important thing is making sure the chicken is well coated in the marinade.

I mix my Chef Easy seasoning directly into the buttermilk before adding the chicken.

I also use slightly more seasoning than I would for dry-seasoned chicken. For example, if I’d normally use three teaspoons, I might use four teaspoons in the buttermilk marinade, depending on the recipe.

Here’s How I Do It

1. Prepare your chicken: Trim and prepare your preferred cuts, whether chicken tenders, breasts, thighs, or drumsticks.
2. Make the marinade: Combine buttermilk with your Chef Easy seasoning, mixing thoroughly to distribute the flavour.
3. Coat the chicken: Add the chicken to the marinade, ensuring every piece is well coated.
4. Refrigerate: Transfer to a sealed food-safe bag or covered container and refrigerate. I marinate chicken tenders for approximately 3–6 hours and larger pieces overnight.
5. Prepare for frying: Remove the chicken and let the excess marinade drip off before applying your seasoned flour coating.

Chef Easy Cooking Tip: For extra crunchy coating, try adding a little buttermilk marinade to your flour mixture to create small clusters. I share this technique in my article, How to Get Thick, Golden, Crunchy Chicken Coating.

Getting That Perfect Juicy Fried Chicken

Buttermilk helps with tenderness, but your frying technique is just as important.

If your oil is too cool, the coating can become greasy. If it’s too hot, the outside can brown before the chicken cooks properly, leaving you with uneven results.

For most deep-fried chicken, an oil temperature around 325–350°F (163–177°C) works well, depending on the size of your pieces.

Always cook chicken to an internal temperature of 165°F (74°C), and keep it refrigerated while marinating.

My Final Advice

If you’ve never tried marinating your fried chicken in buttermilk, this is your sign to give it a try!

You absolutely don’t need buttermilk to make delicious fried chicken, but I’ve found it makes a wonderful difference, especially with larger cuts like breasts and thighs.

And the best part? You can enjoy that succulent, juicy fried chicken right at home without depending on a restaurant to get it right!