Recipe by JanP
"This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!"
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1 (3 pound)
chicken, cut into 8 pieces
hot pepper sauce (such as Tabasco®)
vegetable oil for frying
3 1/2 cups
1 1/2 tablespoons
ground black pepper
ground dried sage
I made this for dinner last night and it was delicious!!! Although messy to make or maybe it's just that i am a messy cook. lol! Great recipe and i will definitely be making it again.
Just finished making this recipe. I followed recipe to the T. Chicken was moist but needs a bit more flavor. Next time, I will add 3 teaspoons of salt instead of 2 and less flour. For 10 pieces of chicken, this was way too much flour. I will try 2 cups flour.
I used this as a baseline. My alteration had no sage or paprika (I have non). I used an egg with the buttermilk and did not get to soak overnight. I did find the sugar a nice touch. I used garlic powder, baking powder, sea salt (a lot in the buttermilk and the dry ingredients). I added curry powder and chicken soup base for flavor, great idea! I also used Louisiana seasoning, Cavenger's seasoning, oat flour, and fresh ground pepper. It was very juicy and moist. you can taste the sweetness of the brown sugar, makes you nibble at the crusty skin!
Wow... I made this recipe tonight and all the plates were cleaned! I followed the steps exactally and decided to make some gray with the left over flour breading spice mix and it was so tasty! My ten year old even loved it and my 5 year old could not stop eatig all the crunchies... Fantastic! Thank you for posting this one!
This definately has lots of flavor. My family loved it. I wish I knew what the secret to keeping the crusty skin from falling off. Some of the pieces lost their coating. Love it and will make it again.
My family enjoyed this! I have always been nervous about making fried chicken, mostly because of the mess with splattered grease. I did not have that problem because the chicken was not fried for very long. Next time I will cut the amount of garlic powder in half.
Really liked the flavor from the buttermilk soak and the seasonings in the breading. No offense to Mamaw, but there was no way I was going to waste 2Q of Buttermilk. I used about 2-2.5 cups, not reducing the hot pepper sauce or garlic, and it was fine. Also cut the flour to 2C (not changing the seasoning amounts) and still had flour left over (which we used in biscuits and gravy). These pieces wanted to brown very quickly and only took about 3-3.5 minutes per side, then all went in the oven for 45 minutes (my chicken pieces were on the small side). Had no problems with breading falling off or chicken not cooked through. Tasted good cold too and reheated nicely in the oven.
very good! in the buttermilk i put a couple chipotle peppers in adobo. i used 2C of flour (and still had a lot left) but the whole amounts of the seasonings to make it more flavorful. i also added a TB of thyme and onion powder. i dredged them then put back in buttermilk and redredged to get a thick crust. i used boneless breasts and i think next time I will halve them along the thickness to make them thinner and just cook completely in the oil and place in a warm oven only until serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Mamaw's Southern Buttermilk Chicken
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 180
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