Why You’ll Love The Best Crispy Buttermilk Chicken (Boneless) Recipe
This recipe combines the richness of buttermilk with a perfectly spiced, crispy coating that clings to the chicken just right. It’s a hassle-free way to enjoy fried chicken without bones, making it quicker to cook and easier to eat. Whether served with mashed potatoes, a fresh salad, or tucked into a sandwich, this dish is a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Boneless skinless chicken thighs or breasts
-
Buttermilk
-
Hot sauce (optional)
-
All-purpose flour
-
Cornstarch
-
Paprika
-
Garlic powder
-
Onion powder
-
Cayenne pepper
-
Salt
-
Black pepper
-
Oil for frying (vegetable or peanut oil recommended)
Directions
-
Marinate the chicken: In a large bowl, combine buttermilk and a splash of hot sauce (if using). Add the chicken pieces and ensure they’re fully coated. Cover and refrigerate for at least 4 hours or overnight.
-
Prepare the coating: In another bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
-
Dredge the chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing it firmly to adhere well. For extra crunch, double-dip by returning the chicken to the buttermilk and dredging a second time.
-
Heat the oil: In a deep skillet or Dutch oven, heat oil to 350°F (175°C).
-
Fry the chicken: Carefully add the coated chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 6–8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
-
Drain: Transfer the chicken to a wire rack or paper towel-lined plate to drain any excess oil.
-
Serve: Enjoy hot with your favorite dipping sauces or sides.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Marinate Time: 4–12 hours
Cook Time: 15–20 minutes
Total Time: Approximately 4.5 to 5.5 hours (including marination)
Variations
-
Spicy Version: Add extra cayenne or a dash of chili powder for more heat.
-
Buttermilk Brine with Herbs: Add rosemary, thyme, or bay leaves to the buttermilk for a herby infusion.
-
Gluten-Free: Use a gluten-free flour blend and cornstarch.
-
Air Fryer Method: Lightly coat the dredged chicken with oil spray and air fry at 375°F for 15–18 minutes, flipping halfway through.
-
Oven-Baked Option: Bake on a wire rack over a baking sheet at 400°F for 25–30 minutes, flipping once.
Storage/Reheating
Storage: Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Reheating: For best crispiness, reheat in an oven or air fryer at 375°F for 8–10 minutes. Avoid microwaving as it may soften the crust.
FAQs
What does buttermilk do to chicken?
Buttermilk tenderizes the chicken while adding a tangy flavor. It also helps the coating stick better, resulting in a crispier crust.
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk alternative.
Do I have to marinate the chicken overnight?
While overnight marination gives the best flavor and texture, a minimum of 4 hours is recommended.
Can I use bone-in chicken for this recipe?
You can, but the cooking time will be longer, and the result may not be as uniformly crispy.
What oil is best for frying chicken?
Use oils with a high smoke point such as vegetable, peanut, or canola oil.
How do I know the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Why is my coating falling off?
Ensure the chicken is not too wet before dredging and press the coating firmly onto the surface.
Can I freeze the cooked chicken?
Yes, freeze once cooled in an airtight container. Reheat in the oven at 375°F until hot and crispy.
Is cornstarch necessary?
Cornstarch helps create an extra crispy texture, but you can substitute with more flour if unavailable.
Can I make this recipe without frying?
Yes, try baking or air frying for a healthier option, though the texture will differ slightly.
Conclusion
This Crispy Buttermilk Chicken (Boneless) recipe is everything you want in a fried chicken dish: flavorful, juicy, and irresistibly crunchy. Whether you’re serving it for dinner, game day, or a casual weekend meal, it’s bound to be a hit. With easy customization options and reliable results, it’s a recipe you’ll come back to time and time again.
The Best Crispy Buttermilk Chicken (Boneless)
This Crispy Buttermilk Chicken recipe features boneless chicken marinated in tangy buttermilk and spices, then dredged in a seasoned flour mixture and fried to golden perfection. It’s juicy, crunchy, and easy to make, with oven and air fryer alternatives for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 4.5 to 5.5 hours (including marination)
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
- 1.5 to 2 lbs boneless skinless chicken thighs or breasts
- 2 cups buttermilk
- 1 tbsp hot sauce (optional)
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- 1 ½ tsp salt
- 1 tsp black pepper
- Vegetable or peanut oil for frying
Instructions
- In a large bowl, combine buttermilk and hot sauce (if using). Add chicken pieces, ensuring they’re fully coated. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. For extra crunch, return to buttermilk and dredge again.
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Working in batches, carefully place coated chicken in hot oil. Fry for 6–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauces or sides.
Notes
- Double-dipping the chicken creates a crunchier crust.
- Use a meat thermometer to ensure proper internal temperature.
- Let chicken rest on a wire rack to keep it crispy after frying.
- For a healthier version, use the air fryer or oven method.
- Marinating longer enhances flavor and tenderness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
