Buttermilk Fried Chicken Recipe

South buttermilk fried chicken

The Spruce

  • Total: 6 hrs 25 mins
  • Prep: 6 hrs
  • Cook: 25 mins
  • Yield: 8 Pieces (4 servings)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for buttermilk fried chicken
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  2. Add the marinade ingredients to a bowl and whisk together.

    Add marinade ingredients to a bowl
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  3. Add the chicken parts and toss to coat well.

    Add chicken parts
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  4. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours. You can go overnight if desired.

    Cover with plastic wrap
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  5. Mix together the seasoned flour ingredients in a large baking dish.

    Mix together flour
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  6. Drain the chicken pieces and toss into the flour.

    Drain chicken pieces
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  7. Using your hands or tongs, toss to coat the chicken completely with the flour mixture. Shake off and reserve on a plate.

    Coat chicken with flour
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  8. Heat the peanut oil, or vegetable shortening, in a heavy Dutch oven to 350 F.

    Heated oil
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  9. Carefully add the chicken and fry for 20 to 25 minutes, or until golden brown and you have reached an internal temperature of 180 F.

    Fry chicken
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  10. Allow to drain on a wire rack for 5 to 10 minutes before serving.

    Allow to drain
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  11. Serve and enjoy!

Tip

  • 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.