Southern-Style Buttermilk Fried Chicken Recipe
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Southern-Style Buttermilk Fried Chicken

By: pinkchef  
"This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!"

Rating: This weblink has been rated 11 times with an average star rating of 4.4 Read Reviews (8)

Rate/Review | 615 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
2 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 cups buttermilk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 whole chicken, cut into pieces
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 5 cups vegetable oil for frying

Directions

  1. Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  2. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  3. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Footnotes

  • Editor's Notes:
  • 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. The nutrition data for this recipe also includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 480 | Total Fat: 26.7g | Cholesterol: 77mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by matykada 
followed recipe to exact except dijon mustard but only cause i didnt have any on hand but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2009 by IRISHDAUD 
This was wonderful. I used breasts cut into 1/4s. I also cut back on the cayenne because I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by chryz 
i used chicken thighs and drumstick...this chicken turned out great...will be keeping this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2009 by AnnTyz 
great flavor.....I used just chicken breasts....probably should have used smaller ones, they... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2009 by mjolley1 
This recipe is delicious & reminds me of my grandmothers fried chicken. I followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by mancooking 
love this reciepe although i did add a little paprika and some dried parsley to the dry mix... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by petecook 
Made Chicken Tenders with this recipe also. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by batgirl 
I did not like this recipe. First, there was too much breading if you dipped it twice in the... MORE

 
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