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Buttermilk Country Fried Chicken


Why is buttermilk marinated fried chicken better than regular fried chicken? I’m so glad you asked!

The answer is actually pretty simple – since buttermilk is a cultured dairy product it is naturally slightly acidic. This slight acidity actually helps to tenderize the chicken. They key being a slight acidity, if a marinade is too acidic it have the opposite effect and make the meat tougher. In addition to the slight acidity, buttermilk also has enzymes and cultures that help to break down the proteins in the chicken to make it even more tender. Science!

Give this recipe a try and let us know what you think!


1 cup – Charlie’s Old Time Buttermilk Find It

1 tsp – ground cayenne pepper

1/2 tsp – salt

1 garlic clove

4 chicken breasts

3/4 cup – all purpose flour

2 Tbsp – cornstarch

1 tsp – dried thyme

1 tsp – paprika

Canola/frying oil



  1. In a large resealable container, combine buttermilk, cayenne pepper, salt, and garlic. Then add chicken breasts to the mixture.
    1. Marinate at least 2 hours, but overnight is recommended.
  2. Mix flour, cornstarch, thyme, and paprika in a pan or plate.
  3. Heat frying oil in a large skillet or cast iron pan over medium-high heat
  4. Take chicken out of marinade – allowing excess to drip off – dredge chicken in flour batter.
  5. Add battered chicken to hot frying oil and cover loosely. Cook chicken 8-10 minutes each side, or until golden brown.
    1. Make sure chicken is thoroughly cooked to at least 165 degrees
  6. When chicken is done frying, remove from heat and allow to rest before serving.