Are you ready for the most flavorful fried chicken ever? This 11-hour fried chicken recipe uses a long buttermilk soak to make the meat extra tender and delicious. Love classic flavors? Try this 1800s recipe. Want extra crunch? Check out this crispy chicken. Cooking for a crowd? This 1 kg fry is just right!

What makes this recipe special isn’t just the long marination—it’s the buttermilk bath, seasoned flour coating, and two-step cooking process. First, a quick fry for that golden crust, then a finish in the oven for juicy, flavorful meat. Love marinades? Try this low-salt version for a healthier twist!

If you’re feeling sad, just eat this. Trust me, it’ll help. There’s something about the comfort of perfectly executed fried chicken that soothes the soul while delighting your taste buds. This recipe might take some planning ahead, but the actual hands-on time is minimal, making it perfect for weekend cooking or special occasions.

What You’ll Love

Perfect Texture Contrast – Incredibly crispy exterior with the most tender, juicy meat inside
Enhanced Flavor – The long buttermilk soak creates depth of flavor that quick recipes can’t match
Foolproof Method – The two-stage cooking process ensures perfectly cooked chicken every time

Close-up of crispy 11-hour fried chicken resting on a cooling rack, showing a golden-brown, crunchy coating.

Recipe Ingredients

Everything you need for this spectacular fried chicken comes together with just a few quality ingredients:

Chicken pieces
Buttermilk
All-purpose flour
Kosher salt
Black pepper
Vegetable oil

See recipe card below for a full list of ingredients and measurements.

Ingredient Notes

Chicken – Using bone-in, skin-on chicken pieces provides the best flavor and prevents the meat from drying out during cooking
Buttermilk – The acidity in buttermilk works as a tenderizer while adding tanginess; real buttermilk (not milk with lemon juice) gives the best results
Kosher Salt – The larger flakes distribute more evenly than table salt, creating better flavor throughout

How to Make 11 Hour Fried Chicken Recipe

For the complete printable recipe with exact measurements, scroll to the recipe card. Here’s the step-by-step process:

Freshly fried chicken pieces cooling on a wire rack, showing a crispy golden-brown crust.

Prep the chicken – Cut a whole chicken into 8 pieces or use pre-cut pieces
Marinate overnight – Submerge chicken in buttermilk for 8-10 hours in the refrigerator
Create seasoned flour – Mix flour with salt and pepper in a large bowl
Dredge chicken – Remove chicken from buttermilk, letting excess drip off, then coat thoroughly in seasoned flour
Heat oil – Bring vegetable oil to 360°F in a Dutch oven or deep skillet
Fry in batches – Quickly fry chicken for about 3 minutes per side until golden
Bake to finish – Transfer to a rack over a baking sheet and bake at 350°F for 30-40 minutes
Check temperature – Ensure chicken reaches 165°F internal temperature
Rest briefly – Allow to cool slightly before serving for maximum juiciness

Pro Tips

It’s so simple, even a beginner can nail it, but these pro tips will elevate your 11 hour fried chicken recipe to restaurant quality:

Season both the buttermilk and the flour generously for flavor that goes beyond the surface
Let the chicken sit for 10 minutes after dredging to help the coating adhere better
Maintain oil temperature by using a deep-fry thermometer and allowing the oil to return to 360°F between batches
Use a splatter screen to minimize mess during frying
For extra crispiness, avoid crowding the pan during frying—give each piece plenty of space

A close-up of a crispy fried chicken drumstick with golden, textured breading.

Storage and Reheating

Refrigeration – Store cooled fried chicken in an airtight container for up to 3 days; place paper towels between layers to absorb moisture and help maintain crispness
Freezing – Wrap individual pieces in foil then place in freezer bags for up to 3 months; thaw in refrigerator before reheating
Reheating – For best results, reheat on a wire rack in a 375°F oven for 15-20 minutes to restore crispiness; avoid microwave reheating which makes the coating soggy

Additions & Substitutions

Additions:

Add 1 tablespoon of garlic powder to the flour mixture for a savory boost
Mix in 1 teaspoon of paprika or cayenne for a hint of heat and beautiful color
Include 1 tablespoon of dried herbs like thyme or oregano in the flour mixture

Substitutions:

Replace buttermilk with plain yogurt thinned with a bit of milk for similar tenderizing effects
Substitute gluten-free flour blend for all-purpose flour (may need to adjust quantities slightly)
Use avocado oil instead of vegetable oil for a higher smoke point and different flavor profile
Swap chicken pieces for turkey breast cutlets (reduce cooking time accordingly)

FAQs About This 11 Hour Fried Chicken Recipe

Is fried chicken good after 12 hours?

Yes! Properly stored fried chicken remains delicious for up to 3 days in the refrigerator. For best results, cool completely before storing and reheat in the oven rather than microwave.

Can I eat fried chicken after 10 hours at room temperature?

No. For food safety, fried chicken should not be left at room temperature for more than 2 hours. Always refrigerate leftover chicken promptly.

How do I store fried chicken to keep it crispy?

Allow chicken to cool completely, then store in an airtight container lined with paper towels. Place in the refrigerator and reheat in a 375°F oven on a wire rack to restore crispiness.

What Can I Serve With This 11 Hour Fried Chicken Recipe?

This spectacular fried chicken pairs beautifully with classic Southern sides like creamy mashed potatoes, coleslaw, macaroni and cheese, or flaky buttermilk biscuits. For a lighter option, serve with a crisp green salad or roasted vegetables.

If you give this 11 hour fried chicken recipe a try, I’d absolutely love to hear how it turned out! Drop a comment below with your experience or any tweaks you made to the recipe. Your feedback helps other readers and makes my day!

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