Here’s How to Prepare the Locally Trending Buttermilk Fried Chicken

Visit most of the trendy restaurants that specialize in Western Cuisine today, and you’ll find Buttermilk Fried Chicken to be one of the recommended items on their menu. It’s the perfect mix of yummy and familiar with intriguing and new.

Buttermilk Fried Chicken3 with logo

While your run-of-the-mill fried bird is, admittedly, already pretty awesome, the addition of the buttermilk just kicks everything up a few extra notches. This tart dairy is perfect as an overnight marinade. Soaking the chicken in buttermilk makes its meat more tender thanks to the protein enzymes that break down the cellular walls of the chicken flesh. Its effect is similar to that of a meat tenderizer used to soften pot roast.

Using buttermilk also imparts a unique flavor to the chicken, giving the meat a more complex profile as compared to a simple brine. It also helps any flour or breading   you may want to use to stick better to the chicken, insuring a satisfying crunch with every bite.

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If you’re wondering how buttermilk is made, a quick online search will yield dozens of results that you can use. There are many recipes that will allow you to make some at home, saving your loved ones the trouble of finding you a commercial source.

It’s also important that you use only good-quality meat for this recipe. It’s why we used Bounty Fresh Chicken. As long as you follow all our instructions, one bite of our Buttermilk Fried Chicken and we guarantee you’ll never cook fried chicken the same way again.

Buttermilk Fried Chicken2

Buttermilk Fried Chicken

Yield: 8 pieces (4 servings) | Total Time: 40 minutes + overnight


  • 4 pcs Bounty Fresh chicken leg quarters, cut into 2
  • 1 tsp salt
  • Buttermilk (1 cup milk + 2 tbsp vinegar)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 1/2 cup flour
  • Cooking oil, for frying


  1. Prepare the buttermilk substitute by mixing together milk and vinegar.
  2. Set it aside for 10 minutes and wait for it to thicken.
  3. Season the chicken with 1 tsp salt.
  4. Combine the buttermilk, salt, garlic powder, and paprika in a large bowl. Mix well.
  5. Add in the chicken. Massage the buttermilk mixture into the meat. Cover the bowl with plastic wrap and marinate overnight.
  6. The next day, remove the chicken pieces from the marinade and allow the excess buttermilk mixture to drip off.
  7. Dredge the chicken pieces in the flour mixture and allow the chicken to sit for 5 minutes.
  8. Dip the chicken again in flour, and shake off any excess before frying.
  9. Deep-fry the chicken in preheated cooking oil (350° F).
  10. Fry in batches until all are cooked and golden brown (this will take about 14-18 minutes).
  11. Drain the excess oil with a kitchen towel.
  12. Serve warm.

9 Responses

  1. I tried this recipe today, and the cook time and temp is way off! I cooked the chicken for 5 minutes at the temp mentioned above and it was BLACK and BURNT and the meat was still RAW. The second batch I fried for a couple minutes at around medium temp (200º) and then threw it in the oven for 20 minutes at 375º. Turned out great, cooked through, and not BURNT.

  2. Late to the party! I just tried The Girl + The Bull’s chicken this weekend and I want to try this recipe, but I NEED to know how they make the sauce. Is it just balsamic and honey? The sauce is really what made the chicken outstanding for me!

    1. It has to be Buttermilk talaga or else it won’t be the same. The effect of buttermilk is different from regular milk. You can buy powderized buttermilk at groceries. the ratio is 1:3 buttermilk powder to water. it’s hard to buy fresh buttermilk here in the PH.

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