Buttermilk Fried Chicken Recipe

Buttermilk fried chicken and waffles
Arnold Gatilao/Flickr
  • 6 hrs 25 mins
  • Prep: 6 hrs,
  • Cook: 25 mins
  • Yield: 8 Pieces (4 servings)
Ratings (16)

Traditional southern fried chicken recipes are simply chicken dusted in flour and fried crisp, but this delicious variation uses a buttermilk bath for a tangy twist. This buttermilk fried chicken is great hot, but also makes a wonderful picnic item served cold.

What You'll Need

  • 3 1/2 pounds chicken (cut into 8 pieces)
  • 2 1/2 quarts peanut oil (or vegetable shortening for frying)
  • For the Marinade:
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon white pepper
  • 1 teaspoon ground dried herbs (or poultry seasoning)
  • 2 cups buttermilk
  • For the Seasoned Flour:
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

How to Make It

  1. Add the marinade ingredients to a bowl and whisk together. Add the chicken parts and toss to coat well. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours. You can go overnight if desired.
  2. Mix together the seasoned flour ingredients in a large baking dish. Drain the chicken pieces and toss into the flour. Using your hands or tongs, toss to coat the chicken completely with the flour mixture. Shake off and reserve on a plate.
  1. Heat the peanut oil, or vegetable shortening, in a heavy Dutch oven to 350 F. Carefully add the chicken and fry for 20-25 minutes, or until golden brown and you have reached an internal temperature of 180 degrees F.
  2. Allow to drain on a wire rack for 5-10 minutes before serving.

Note: You can also fry the chicken in a heavy cast iron skillet, filled halfway up with oil. Using this method you need to fry for 10 minutes, turn over, and continue cooking until done.

Nutritional Guidelines (per serving)
Calories 1577
Total Fat 112 g
Saturated Fat 35 g
Unsaturated Fat 46 g
Cholesterol 360 mg
Sodium 794 mg
Carbohydrates 26 g
Dietary Fiber 3 g
Protein 111 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)