Buttermilk Southern Fried Chicken

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4

    • Ingredients

  • 2 -3lbsfrying chickens, cut up
  • 2cupsbuttermilk
  • 1cupall-purpose flour
  • 2teaspoonssalt( or to taste)
  • 1teaspoonblack pepper, Freshly ground( or to taste)
  • 1teaspoonpaprika
  • 1/4 teaspoongarlic powder(optional)
  • 1/4 teaspoononion powder(optional)
  • to tastevegetable oil( for frying)

    • Directions

  • Wash chicken pieces thoroughly and pat dry.
  • Place chicken in a long, shallowglass baking dish.
  • Pour the buttermilk over the chicken, cover and refrigeratefor a least 4 hours, turning once or twice. In a clean plastic or brown paperbag, combine the flour, salt, pepper, paprika, and if desired the garlic andonion powders.
  • Drain the chicken and place two or three pieces of chicken in thebag and shake well to coat evenly.
  • Repeat until all chicken has been coated withseasoned flour mixture. In a large, heavy skillet, heat about one-half of oilover medium-high heat until hot, but not smoking.
  • Add chicken (in batches ifnecessary) and brown on all sides, about three minutes per side. Place brownedchicken on a warm platter until all pieces are cooked.
  • When all the chickenpieces are browned, crowd them into the skillet, turn heat to medium-low, coverand cook, turning occasionally, until tender, about 35-40 minutes.
  • Remove cover,turn heat to medium-high and cook six to eight minutes more or until skin iscrispy.
  • Serve at once. Serves 4.

    • Reviews

  • “Aha!Someone stole my recipe!I’ve been using something close (the recipe, not the method) to this for some time now and it is my favorite.A couple of twists on the theme…1.I use a packet of powdered chicken bouillon in my flour mix for more savory taste….especially if you are using the frozen chicken parts.2.For one flavor variation of mine, I add about a tsp or less of curry powder to the flour mix…not enough for an East Indian taste, but as a nice spice.3.Another flavor is to crush just a small amount (a big pinch) of anis (anisette) in a mortar&pestle and add that to the flour.This flavor is very popular here in the Caribbean…in fact I think this is one of the secrets of KFCs recipe.Sounds weird, but try it!4.And, of course, MORE salt and black pepper!-BillVieques, PR”

  • “I added cayenne and increased the spiceyness but otherwise followed the recipe and it was great. Can’t believe I made fried chicken (first time its been edible)!”

  • “I’ve been using this same recipe for years and if you are going to take the time to make fried chicken, this is the recipe to use!Absolutely delicious!No doubt about it!”

  • “Breading on this chicken was delicious. I finished mine in the oven on 350 for about 35-40 minutes.”

  • “This is a great fried chicken recipe.I made this last night for dinner and we enjoyed it very much.I was a bit leary about “crowding” the pieces after browning but it turned out great.And it makes fantastic gravy after frying.I will use this again adn again, thank you so much for sharing this with us.”

  • “Super juicy and delicious! I used boneless skinless chicken breasts and fried them until golden brown. Placed them in the oven for about thirty minutes and was amazed and how great they were. Thank you!”

  • “We loved this chicken!The only change I made was to add Tony Chachere’s Creole seasoning to the flour mix.It gave it a little kick and worked nicely with the other ingredients.We will have this again soon, as everyone ate it like there was only one piece left!Thanks KC!”

  • “This is delicious Fried Chicken, I usually don’t make fried chicken,But Dh was wanting fried chicken. So I decided to try your Recipe. It is great, fairly easy to make and has a good taste. I made it just like the recipe said. DH loved it.”

  • “Excellent fried chicky recipe! Moist and tender on the inside and crunchy on the outside, just like fried chicken should be. I served it along with mashed potatoes and gravy and corn on the cob. Thanks for posting this recipe!”

  • “Something missing in the flour,everything else was simpleand turned out crunchy (I used legs), but just needed something. If anyone else does it let the rest of us know what to addto the flour. I read the other comments again but nothingreally different to change the flavour much. I will deffinetly do again.”

  • “Oh boy is this good!!!! made it just how its written.Try it with Mark Hendricks fried okra. =) Eve”

  • “Great recipe.I doubled the amount of onion and garlic powder due to personal tastes and it was delicious.This was my first time making fried chicken and I will be making this again.Thanks KC_Cooker for a great recipe.”

  • “This was a total failure for me when I covered my chicken it got completely soggy and all the breading fell off. I had company and I was so embarassed to serve this. The flavour was ok a little bland. I will not use this recipe again.”

  • “This is the first fried chicken recipe that worked for me. In the past, I have always ended up burning the chicken before it’s done. Thank you! I was generous with all the dry mixture ingredients and the crust tasted amazing.”

  • “Who doesn’t like fried chicken? Addition of buttermilk makes it super tender. I made a giant skillet of this, hoping for leftovers for lunch but that didn’t happen! This was finger-lickin’ good and no nasty preservatives like store bought fried chicken. Thanks for a tasty chicken recipe.”

  • “This was really easy but really good.My whole family (including my father-in-law and husband’s uncle) raved about how good it was.I made a basic cream gravy with the oil and crispy bits, and it was amazing!!Thank so much!!”

  • “Delicious finger licking good!”

  • “I almost gave up on making fried chicken, because I could never get it right. This turned out great! I followed the suggestion of another member and finished cooking it in the oven uncovered at 375 degrees to make sure it didn’t burn.”

  • “I used this recipe with 1/2″ slices of a pork ribeye roast and used EVOO and butter for frying.VERY GOOD!Thanks!”

  • “Absolutely wonderful chicken!I opted for the garlic and onion powder in ours.I used 1 tsp. of each.You have to try this recipe if you haven’t already!It’s so yummy!”

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