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Down Home Chicken

By: Kevin Ryan  
"This is a real Southern chicken dish. The buttermilk tenderizes the bird and the bacon fat brings back the down home flavor!"

Rating: This weblink has been rated 13 times with an average star rating of 4.7 Read Reviews (9)

Rate/Review | 919 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (4 pound) whole chicken, cut into 6 pieces
  • 4 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 2 cups all-purpose flour
  • 1 teaspoon white sugar
  • 5 cups shortening for frying
  • 1/4 cup bacon grease

Directions

  1. Place the cut up chicken into a large resealable bag or a 9x13 inch casserole dish. Pour the buttermilk over the chicken, seal or cover and refrigerate for 24 hours.
  2. Remove the chicken from the buttermilk. In a bowl, stir together the salt, black pepper, cayenne pepper, thyme, flour and sugar; pour onto a plate.
  3. Heat the shortening and bacon drippings in a large skillet or electric skillet to 365 degrees F (185 degrees C). Dredge the chicken in the flour mixture and place it into the hot fat. Fry on one side for 10 minutes, then turn and fry 10 minutes on the reverse side. If softer skin is desired, cover the skillet for the last 10 minutes. Remove and drain on brown paper grocery bags. (The smaller pieces will be finished first. The chicken is done when the juices run clear.)

Footnotes

FOOTNOTE

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 697 | Total Fat: 41.5g | Cholesterol: 127mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by _SUBLIME31 
This is a fairly simple recipie that tastes "great"! It is the best southern fried chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by SPIN-GLASS 
The taste is a five, but next time we will do things a bit differently. First, using a whole... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2003 by KRISTINE BROOKS 
I made this chicken on the 4th of July for the first time, it turned out great everyone loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by PLMOKNIJB3 
This is a great recipe my family has enjoyed numerous times! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by MARVINLJOHN 
recipe was very nice. created a crunchy crust that was wonderful MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2006 by cmariewt 
Very, VERY good. Came out a lot like fried chicken, just baked in the oven. The family loved it. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2006 by Bobcat Supporting Member (Click to learn more about Supporting Membership)
I prepared this recipe as directed. I was disappointed at the outcome and my family was less... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2006 by Angela Watts 
Far superior to the fried chicken recipes I tried before. I substituted boneless skinless... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2006 by maddi 
This is a great recipe. I did not have shortening on hand, so used corn oil with the bacon... MORE

 
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