This post may contain affiliate links. Please see disclosure policy here.
Buttermilk chicken is lightly pan fried to give it a crispy, golden brown exterior while leaving the chicken juicy and tender.
Why You’ll Love This Recipe!
I am not a fan of making fried chicken although I love to eat it. It just seems like a lot of work and it can be messy. Fried in just a little oil, this Buttermilk chicken is an easy version of fried chicken without all the mess. The buttermilk marinade gives you such tender chicken!I
You can serve it all on its own, but let me tell you – it is AMAZING when served with tomato relish. The relish takes it to a whole new level. This is sure to become your favorite fried chicken recipe.
Ingredients Needed
- Chicken Breasts, boneless and skinless
- Buttermilk
- Flour
- Salt and Pepper
- Olive Oil
- Vegetable Oil
How to Make Buttermilk Chicken
- Pound chicken breasts until about 1/2 inch thick and even.
- Pour buttermilk into a resealable plastic bag or a large bowl. Add chicken and marinate for 1-2 hours.
- Combine flour, salt and pepper into a shallow dish.
- Remove chicken from buttermilk marinade and dip into flour mixture, turning to coat both sides.
- Heat oils in large pan or cast-iron skillet and add chicken.
- Cook chicken on both sides until cooked through using tongs to turn the chicken. Use an instant-read thermometer to check the temperature. You want your chicken to be 165 degrees F.
- Place chicken on paper towels after cooking to allow any excess oil to absorb into towels.
This chicken is now ready to enjoy. My favorite way to serve it is with tomato relish. My husband rated the tomato relish a 14 out of 10. It is so good you want to serve it on everything.
Tips from leigh Anne
- Be sure and use an instant-read thermometer to check the temperature of your chicken. Cutting into the chicken to see if it is done will release juices and cause the chicken to dry out.
- If you need to make this gluten free, just substitute your favorite cup for cup gluten free flour for the all purpose flour. I prefer Bob’s Red Mill Gluten free Flour.
- For crispy chicken, keep your oil temperature between 350 -380 degrees F. Use a candy thermometer to check the temperature.
- Be sure to not overcrowd your pan when cooking your chicken. Adding to much chicken to the pan at once lowers the oil temperature and your chicken won’t come out as crispy and it will take longer to cook.
Frequently Asked Questions
Do chicken thighs work instead of chicken breasts?
Chicken thighs will work fine. I recommend using boneless chicken thighs. The cook time may vary depending on how thick your chicken thighs are. You can also use chicken tenders for this recipe.
Can I make buttermilk chicken in the oven?
This recipe is designed to be fried in light oil on the stovetop.
Can I use other seasonings for this recipe?
If you like, add in some paprika, cayenne pepper, garlic powder or onion powder or all of the above into the flour mixture for added flavor.
Does regular milk work instead of buttermilk for fried chicken?
Buttermilk has acid in it which tenderizes the chicken regular milk lacks the acid. If you don’t have butter milk, add a tablespoon of vinegar or lemon juice to a cup milk to make your own.
Check out more of my favorite dinner recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Buttermilk Chicken Recipe
Ingredients
- 4 chicken breasts boneless, skinless, pounded to about 1/2 inch thick
- 1 cup buttermilk
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- 2 Tbsp vegetable oil
Instructions
- Pound chicken breasts until about 1/2 inch thick and even
- Marinade in buttermilk for 1-2 hours
- Combine flour, salt and pepper into a shallow dish.
- Remove chicken from buttermilk and dip into flour, turning to coat both sides.
- Heat oil in large pan and add chicken.
- Cook chicken on both sides until cooked through
Tips & Notes:
- Be sure and use an instant-read thermometer to check the temperature of your chicken. Cutting into the chicken to see if it is done will release juices and cause the chicken to dry out.
- If you need to make this gluten free, just substitute your favorite cup for cup gluten free flour for the all purpose flour. I prefer Bob’s Red Mill Gluten free Flour.
- For crispy chicken, keep your oil temperature between 350 -380 degrees F. Use a candy thermometer to check the temperature.
- Be sure to not overcrowd your pan when cooking your chicken. Adding to much chicken to the pan at once lowers the oil temperature and your chicken won’t come out as crispy and it will take longer to cook.
Nutrition Facts:
Karrisa M. says
I’ve made this several times and it’s one of my faves! My husband doesn’t like “sweet” flavors on meat, so I add garlic powder, onion powder and paprika to the flour so that he can eat it the chicken on its own. But in my opinion, the tomato relish is delicious with the chicken!
Wendy says
Hi!….this recipe sounds wonderful…I am excited to try it….But!….I was expecting a recipe for Chicken Paprikash… which was supposed to be the choice for the ‘Sunday’ meal…I would still like to make this if you can post it on your next ‘Meal Planner…..Thank you.
Leigh Anne says
Sorry about that – have the wrong link in the meal plan. Here is the correct one:https://www.yourhomebasedmom.com/chicken-paprikash/
Mary Lynn says
Perfect timing…We were having chicken tonight and I wanted to make something different. Great way to use up those tomatoes.
Susan says
How long will this keep in the refrigerator? I have a lot of cherry tomatoes or do you have to can.
Thanks
Leigh Anne says
Probably 5-7 days I would think. You could can it or freeze it.
Lola Tom says
OMG! this is sooo delicious and healthy too, I can’t stop my self looking those photos because it looks so good.