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A Southern Fried Chicken


"A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection."
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30 m servings 806 cals
Original recipe yields 6 servings


  • Calories:
  • 806 kcal
  • 40%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 79.3g
  • 26%
  • Protein:
  • 50.9 g
  • 102%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1323 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

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  1. In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
  2. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
  3. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.


  • The nutrition data for this recipe includes the full amount of the 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.

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Read all reviews 129
  1. 173 Ratings

Most helpful positive review

We liked the extra depth of flavor that the bbq/steak & worster added.. didn't use as much of the bbq tho. Remember to flour the pieces first before egging and re breading.. it adheres much bett...

Most helpful critical review

Not what I expected at all. The breading came out massively thick and softer even after cooking longer. Could have done something wrong but I don't think this is my kind of recipe. I would be wi...

Most helpful
Most positive
Least positive

We liked the extra depth of flavor that the bbq/steak & worster added.. didn't use as much of the bbq tho. Remember to flour the pieces first before egging and re breading.. it adheres much bett...

Wow!! Is exactly how I'd describe this recipe. Made it yesterday and everyone devoured it! I also marinaded the meat in the milk overnight and it was so delicious! Will be on our regular men...

My wife REALLY liked this. I'm not a chicken lover but I had seconds. I marinated the chicken for six hours in the refer before frying. I don't see why so much oil is needed for frying. I use...

This is wonderful chicken and will be on my table often. I also marinated overnight in the buttermilk mixture. This is real Southern fried chicken like my grandmother used to make! I found 375...

Kiss the chef! This was fantastic spicey, moist, juicy on the inside, fried chicken when marinated overnight as suggested. It looks great too. I had to stop the kids from eating it all before it...

This chicken is out of this world!! It is really the taste you are looking for if you are wanting that homemade southern fried chicken taste. I make this several times a month now for my family....

I subbed white rice flour for the all purpose flour and this recipe kicks butt!!!

This was pretty good! I loved the crunch, and it maintained that even as leftovers. I would perhaps not add the worchestershire sauce next time - it was a bit much, but other than that, goo...

We loved this chicken... moist and tasty ..... a definite keeper ......