Southern-Style Buttermilk Fried Chicken Recipe

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Most Helpful Positive Review

Oct 20, 2010

Oh my, I may be a Northern Girl but I know good Southern Fried Chicken when I taste it! I never grew up eating fried chicken and my husband had a craving for some good "Southern-Sytle" fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. This recipe is perfect because it has a buttermilk marinade. I put the cut up chicken in a glass bowl and filled it with the marinade. I turned the chicken a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used 3 cups flour, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 2 tsp. paprika, 1 tsp. salt. 1 tsp. pepper. I then follwed the steps outlined in this recipe. We used an electric fryer so our cooking time was a bit less than 30 minutes. You have to watch your chicken closely. I don't know which I like better -fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. Either way, I'm hooked! Thanks for a wonderful recipe that definitely makes "Southern-Sytle Buttermik Fried Chicken"!

—Jillian

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Most Helpful Critical Review

Jan 03, 2011

The coating didn't have very much flavor, in my opinion. I used the seasonings exactly as written but it needed a lot more salt. I think the double dipping made it too bready and the coating turned very dark before the chicken was done. I won't be making this again.

—Cindy in Pensacola

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58 Ratings

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Sep 14, 2010

I made this for a BBQ and everyone loved it! I personally would have preferred a bit more spice in the batter and will correct that next time. Also, it should be noted that this is not a quick dish to make, legs and thighs can take up to 15-20 mins and if you're doing this in small batches, you'll be cooking for awhile. I did my frying in a cast iron dutch oven the grill - hardest part was regulating the oil's temperature. Any more than 350-360 degrees and the batter will burn before the chicken is cooked. Any less and the chicken will absorb too much oil. Also, I did not double-dip, the butterilk was so thick and held so much flour that I felt it unnecessary. The baking powder really makes the batter increase in volume while cooking - don't leave it out! I will definitely make this again but with a bit more spice in the flour.

—NERDLAND

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Aug 10, 2009

followed recipe to exact except dijon mustard but only cause i didnt have any on hand but overall taste was still delish...family loved it also...will be making this again thanks for the yummy recipe

—matykada

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May 24, 2010

This was just fantastic.....droolworthy!! I added a few good splashes of hot sauce in the buttermilk marinade mixture, & some paprika in the flour mixture - but no other changes than that. Used the drippings to whip up some chicken cream gravy. Yummy!!!

—MrsHappyHomemaker

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Sep 02, 2009

This was wonderful. I used breasts cut into 1/4s. I also cut back on the cayenne because I was concerned that it would be too spicy for my kids. It wasn't spicy at all! It was wonderful! Will make again. My husband made white gravy to go with it and couldn't stop eating.

—IRISHDAUD

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Aug 21, 2009

great flavor.....I used just chicken breasts....probably should have used smaller ones, they were a little tough, but not the fault of the recipe. Easy to make and a wonderful flavor and texture.

—AnnTyz

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Aug 26, 2009

i used chicken thighs and drumstick...this chicken turned out great...will be keeping this recipe...also served it with waffles---yumm :)

—chryz

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Nutrition

Calories
480 kcal
24%

Carbohydrates
29.4 g
9%

Cholesterol
77 mg
26%

Fat
26.7 g
41%

Fiber
1.1 g
5%

Protein
29.2 g
58%

Sodium
650 mg
26%

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

Nutritional Information

Southern-Style Buttermilk Fried Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 480
Calories from Fat: 240

% Daily Value *
Total Fat 26.7g 41 %
Saturated Fat 5.5g 27 %
Cholesterol 77mg 26 %
Sodium 650mg 26 %
** Potassium 312mg 9 %
Total Carbohydrates 29.4g 9 %
Dietary Fiber 1.1g 5 %
Protein 29.2g 58 %
** Sugars 3.6g
Vitamin A 5 %
Vitamin C 2 %
Calcium 24 %
Iron 29 %
** Thiamin 32 %
** Niacin 98 %
** Vitamin B6 18 %
** Magnesium 12 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.