Buttermilk Fried Chicken

Buttermilk Fried Chicken

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"Pieces of chicken are coated in a buttermilk batter and deep fried to make this savory treat."
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1 h servings 684 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1751 mg
  • 70%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Heat oil in a large, deep-sided skillet over medium heat until it reaches 375 degrees F (190 degrees C).
  3. In a large bowl, mix together flour, salt, pepper and garlic powder.
  4. In a separate bowl whisk buttermilk, barbeque sauce and steak sauce. Add chicken parts; toss to coat.
  5. Working in batches of 6, dredge chicken in flour and add to hot oil. Cover and fry until golden brown on one side, about 9 to 10 minutes. Turn chicken over and fry until golden brown on remaining side and cooked through, 5 to 6 minutes longer. Transfer to a wire rack on a baking sheet and keep warm in oven.


  • This recipe is based on A Southern Fried Chicken submitted by Jason.
  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


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The flavor was okay with this recipe, but it turned out really greasy.

My husband hates chicken parts - he eats only breast. But he does like them if they are crispy. And this recipe made sure that the fried chicken turned out crispy! I even used the leftover butte...

Unbelievable. This is just like my grandmother's fried chicken. I could eat this everyday.

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