Dutch Oven Fried Chicken is one of those meals that instantly brings my Texas kitchen to life with sizzles, spice, and the smell of something special cooking. I’ve been making this crispy, golden Dutch Oven Fried Chicken recipe for my family for years! Chicken is soaked in buttermilk overnight and fried right in my Dutch oven until perfectly crunchy on the outside and juicy on the inside. Fried Chicken from Dutch Oven is the kind of meal that disappears fast and always gets asked for again. Looking for different flavors? Check out my Chicken Dumplings and Pulled Chicken recipes as well.
Ingredients for Dutch Oven Fried Chicken
You only need a few simple ingredients to make this crispy, Southern-style Fried Chicken at home:
- Bone-in chicken pieces (thighs, drumsticks, and breasts)
- Buttermilk
- All-purpose flour
- Salt
- Black pepper
- Paprika
- Garlic powder
- Canola oil (for frying)
Instructions for Dutch Oven Fried Chicken
- Place the chicken pieces in a large bowl or zip-top bag and pour the buttermilk over them. Cover if you are using the large bowl and refrigerate overnight, or for at least 8 hours.
- In a shallow bowl, whisk together the flour, salt, pepper, paprika, and garlic powder.
- Remove the chicken from the buttermilk and let any excess drip off. Dredge each piece in the seasoned flour, pressing to coat thoroughly. Set the coated chicken on a wire rack and let it rest for 15–20 minutes. This will help the crust stick when frying.
- Pour about 1½ inches of canola oil into a large Dutch oven and heat the oil to 350°F.
- Working in batches, carefully lower the chicken into the hot oil. Fry for 6–8 minutes per side, turning once, until golden brown. Chicken breasts should reach an internal temperature of 165°F. Thighs and drumsticks should reach 180°F.
- Transfer the fried chicken to a wire rack to drain excess oil.
- Let it rest for 5 minutes before serving. If needed, tent loosely with parchment paper or a layer of paper towel to keep the crust crisp.
Tips & Substitutions
- Use a mix of chicken pieces:
A combination of thighs, drumsticks, and breasts gives everyone their favorite cut. - Keep the oil steady:
Use a thermometer to maintain 350°F while frying. If the oil gets too cool, the chicken will absorb it and get greasy. - Want it spicier?
Add a pinch of cayenne pepper or chili powder to the flour for a subtle kick to my Fried Chicken from Dutch Oven.
Storage & Reheating Dutch Oven Fried Chicken
- Storing:
Let the fried chicken cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. - Freezing:
To freeze, place cooled chicken pieces on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge. - Reheating:
Reheat it in a 375°F oven for 15–20 minutes on a wire rack over a baking sheet to help the crust stay crisp. Avoid microwaving, as it softens the coating.
Dutch Oven Fried Chicken
Servings: 5 people
Ingredients
- 3 pounds bone-in chicken pieces mix of thighs, drumsticks, and breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Canola oil for frying
Instructions
- Place the chicken pieces in a large bowl or zip-top bag and pour the buttermilk over them. Cover and refrigerate overnight (or for at least 8 hours).
- In a shallow bowl, whisk together the flour, salt, pepper, paprika, and garlic powder.
- Remove the chicken from the buttermilk and let any excess drip off. Dredge each piece in the seasoned flour mixture, pressing to coat thoroughly. Set on a wire rack and let it rest for 15–20 minutes.
- Pour about 1½ inches of canola oil into a large Dutch oven and heat the oil to 350°F.
- Working in batches, carefully lower the chicken into the hot oil. Fry for 6–8 minutes per side, turning once, until golden brown. Chicken breasts should reach an internal temperature of 165°F. Thighs and drumsticks should reach 180°F.
- Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
- Let rest for 5 minutes before serving. If needed, tent loosely with parchment paper or layer of paper towel to help keep the crust crispy.
