Mamaw's Southern Buttermilk Chicken Recipe -
Mamaw's Southern Buttermilk Chicken Recipe
  • READY IN ABOUT 10 hrs

Mamaw's Southern Buttermilk Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 20 mins

    9 hrs 50 mins


  1. Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
  2. The next day, preheat oven to 325 degrees F (165 degrees C).
  3. Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
  4. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
  5. Bake uncovered in the preheated oven for 1 hour.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2010

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.

Most Helpful Critical Review
Dec 16, 2010

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.

Jan 24, 2011

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!

Feb 24, 2011

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!

Jan 04, 2011

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.

Apr 18, 2011

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.

Feb 26, 2012

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.

Nov 08, 2011

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.


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  • Calories
  • 514 kcal
  • 26%
  • Carbohydrates
  • 53.8 g
  • 17%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 970 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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