Ina Garten Buttermilk Fried Chicken – Crispy, Tender, and Comforting

If you’re craving classic Southern comfort with a gourmet twist, Ina Garten’s Buttermilk Fried Chicken is just what you need. This recipe combines juicy, flavorful chicken soaked in buttermilk and spices, then coated in a seasoned flour mixture and fried to golden perfection. It’s everything you love about fried chicken—crispy outside, tender inside—with Ina’s trusted touch for foolproof flavor.

What Is Ina Garten’s Buttermilk Fried Chicken?

This dish starts with bone-in chicken pieces marinated overnight in buttermilk, garlic, and spices to tenderize and flavor the meat. The chicken is then dredged in seasoned flour and deep-fried until crisp and golden. It’s simple, soulful, and absolutely irresistible.

Other Popular Ina Garten Recipes

• Ina Garten Oven Fried Chicken
• Ina Garten Skillet Roasted Lemon Chicken
• Ina Garten Lemon Chicken Salad
• Ina Garten Grilled Lemon Chicken

Reasons to Try Ina Garten’s Buttermilk Fried Chicken

• Classic comfort food – Done with elevated ingredients
• Perfectly crispy exterior – No soggy coating here
• Tender, juicy interior – Thanks to buttermilk marination
• Ideal for entertaining or casual dinners – Crowd-pleaser
• No special equipment needed – Just a deep skillet or Dutch oven
• Great for picnics and leftovers – Delicious hot or cold
• Barefoot Contessa-tested – You know it’ll turn out right

Ingredients Needed to Make Ina Garten’s Buttermilk Fried Chicken

• For the marinade:
  • 1 whole chicken (about 3½ to 4 pounds), cut into 8 pieces
  • 2 cups buttermilk
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce (optional)
  • 4 garlic cloves, smashed
• For the dredging mixture:
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1½ teaspoons black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon baking powder
  • ½ teaspoon cayenne pepper (optional)
• For frying:
  • Vegetable oil or peanut oil, for deep frying

Instructions to Prepare Ina Garten’s Buttermilk Fried Chicken

Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk, salt, pepper, Dijon mustard, hot sauce (if using), and garlic. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 8 hours, preferably overnight.

Step 2: Prepare the Dredging Mixture

In a shallow dish or large bowl, mix the flour, salt, pepper, paprika, baking powder, and cayenne. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to coat evenly. Place coated chicken on a wire rack and let rest for 15–20 minutes.

Step 3: Heat the Oil

In a large, heavy-bottomed pot or Dutch oven, pour oil to a depth of 2–3 inches. Heat to 350°F (175°C). Use a thermometer to maintain the temperature throughout frying.

Step 4: Fry the Chicken

Working in batches, carefully lower the chicken into the hot oil. Fry for 12–15 minutes, turning occasionally, until golden brown and cooked through (internal temp should reach 165°F). Avoid crowding the pot.

Step 5: Drain and Serve

Transfer cooked chicken to a paper towel–lined tray or wire rack. Let rest for 5 minutes before serving. Serve hot, warm, or even cold the next day.

What to Serve With Buttermilk Fried Chicken

• Creamy mashed potatoes – A comforting classic
• Buttermilk biscuits or cornbread – Ideal for sopping up flavors
• Coleslaw or cabbage slaw – Crisp, cool contrast
• Mac and cheese – For an indulgent Southern spread
• Honey or hot honey drizzle – Sweet-spicy pairing
• Pickles or pickled onions – Add tang and crunch
• Simple green salad with vinaigrette – Lightens the meal

Expert Tips for Mastering the Recipe

• Marinate overnight – Deepens flavor and tenderizes meat
• Let dredged chicken rest before frying – Helps the coating adhere
• Use a thermometer – Keeps oil at the ideal temperature
• Avoid flipping too often – Let crust form undisturbed
• Do not overcrowd the pan – Fry in batches for even cooking
• Use wire rack to cool – Prevents soggy bottoms
• Season the flour generously – Flavor starts in the coating

Variations of the Recipe

• Use boneless chicken thighs or tenders – Great for sandwiches
• Add cornstarch to flour – For an extra crispy coating
• Spice up the marinade – Add more hot sauce or chili flakes
• Double dredge – Dip back into buttermilk, then flour again
• Add fresh herbs to marinade – Rosemary or thyme for complexity
• Make mini drumettes or wings – Party-friendly version
• Oven-fry instead – Use a wire rack at 425°F for a lighter version

How to Store Leftovers

• Refrigerate in an airtight container – Lasts 3–4 days
• Best eaten within 24 hours – For maximum crispness
• Reheat in the oven or air fryer – Restores crunchy texture
• Avoid microwaving – Makes the crust soggy
• Freeze for up to 2 months – Wrap tightly and reheat in the oven
• Store with parchment between layers – Prevents sticking
• Label and date freezer portions – For easy planning

How Do I Reuse Leftover Fried Chicken?

• Slice into sandwiches or sliders – Add slaw and aioli
• Chop into salads or grain bowls – Add protein and crunch
• Serve cold in lunchboxes or picnics – Still delicious
• Reheat and serve with waffles – For a chicken and waffles brunch
• Turn into chicken tenders wraps – With honey mustard or ranch
• Top on biscuits with gravy – For a comforting breakfast
• Crumble over mac and cheese – Adds texture and flavor

Nutritional Value (per serving, based on 6 servings)

• Calories: 520
• Protein: 38g
• Fat: 30g
• Carbohydrates: 25g
• Fiber: 1g
• Sodium: 780mg
• Sugar: 2g

FAQs

Why use buttermilk for fried chicken?

Buttermilk tenderizes the chicken while adding tangy flavor. It also helps the flour coating stick better and brown evenly during frying.

How do I keep fried chicken crispy?

Let the chicken rest on a wire rack after frying and avoid covering it. For reheating, use an oven or air fryer to restore crispiness.

Can I make Ina Garten’s buttermilk fried chicken ahead of time?

Yes, you can marinate the chicken overnight and even fry it a few hours ahead. Reheat in a 350°F oven for 10–15 minutes to serve warm.

What oil is best for frying chicken?

Neutral oils with a high smoke point like vegetable, canola, or peanut oil are best. They fry evenly without adding strong flavors.

Final Words

Ina Garten’s Buttermilk Fried Chicken is everything fried chicken should be—crispy, flavorful, juicy, and comforting. With her trusted method and just the right ingredients, it’s a dish that feels both nostalgic and refined. Serve it fresh for dinner, enjoy the leftovers cold, and get ready for this to become a permanent favorite.

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