Published: January 31, 2024 · Updated: November 12, 2026
Buttermilk Fried Chicken
By Heartstone Farm Kitchen
There's a reason fried chicken is an American classic. It's crunchy on the outside, juice, tender and a little tangy on the inside. And it's the ultimate finger-licking good casual food - just pick it up with your hands and dive in.
Heartstone Farm's chicken drumsticks and thighs are air chilled (as opposed to bathed in chlorine) so you can count on the most delicious and succulent chicken. So get that oil heated and get ready to deep fry some delicious chicken.
Buttermilk Fried Chicken
4-6
12 hours
30 minutes
687
American
chicken
Delicious as-is or with a side of coleslaw and some cornbread
Ingredients
- 5 cups buttermilk
- 2 tbsp salt, divided
- 3 tsp freshly ground black pepper. divided
- 2 lbs chicken drumsticks
- 2 cups all-purpose or gluten-free flour
- 4 tbsp cornstarch
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 8 cups peanut or sunflower oil for deep-frying
Directions
- Combine the buttermilk, 1 tablespoon salt, and 2 teaspoons black pepper in a large mixing bowl, stirring well
- Add the chicken drumsticks, mixing them with the buttermilk to coat. Cover and chill overnight
- The next day, remove the chicken from the fridge and leave to stand at room temperature
- In the meantime, stir together the flour, cornstarch, and spices with the remaining salt and pepper in a large mixing bowl
- Heat the oil to 350°F in a deep, heavy-based saucepan set over medium-high heat. Use a kitchen thermometer to accurately gauge the temperature
- Remove half of drumsticks from the buttermilk marinade and let the excess drip off before coating them in the flour mixture
- Shake the excess flour from the drumsticks then deep-fry in the oil. Fry until golden-brown all over, carefully turn over in the oil from time to time. Takes about 10-15 minutes
- Remove from the oil and drain on paper towels then repeat the process for the rest of the drumsticks
- Let cool slightly then dig in!
