Down Home Chicken

Down Home Chicken

12

"This is a real Southern chicken dish. The buttermilk tenderizes the bird and the bacon fat brings back the down home flavor!"
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Ingredients

servings 697 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 697 kcal
  • 35%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 43.8 g
  • 88%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 539 mg
  • 22%

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.

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Directions

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  1. Place the cut up chicken into a large resealable bag or a 9x13 inch casserole dish. Pour the buttermilk over the chicken, seal or cover and refrigerate for 24 hours.
  2. Remove the chicken from the buttermilk. In a bowl, stir together the salt, black pepper, cayenne pepper, thyme, flour and sugar; pour onto a plate.
  3. Heat the shortening and bacon drippings in a large skillet or electric skillet to 365 degrees F (185 degrees C). Dredge the chicken in the flour mixture and place it into the hot fat. Fry on one side for 10 minutes, then turn and fry 10 minutes on the reverse side. If softer skin is desired, cover the skillet for the last 10 minutes. Remove and drain on brown paper grocery bags. (The smaller pieces will be finished first. The chicken is done when the juices run clear.)

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews

12
  1. 17 Ratings

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Most helpful positive review

The taste is a five, but next time we will do things a bit differently. First, using a whole chicken made it harder to cook through without burning. Next time, we will cut it up into small pie...

Most helpful critical review

I prepared this recipe as directed. I was disappointed at the outcome and my family was less than impressed. I will not be making this anytime soon.

The taste is a five, but next time we will do things a bit differently. First, using a whole chicken made it harder to cook through without burning. Next time, we will cut it up into small pie...

This is a fairly simple recipie that tastes "great"! It is the best southern fried chicken recipie I have cooked. My entire family loved it, thank you. Mark Goins ...

I made this chicken on the 4th of July for the first time, it turned out great everyone loved it. thanks for the great new way to add flavor to my chicken.

Very, VERY good. Came out a lot like fried chicken, just baked in the oven. The family loved it.

This is a great recipe my family has enjoyed numerous times!

recipe was very nice. created a crunchy crust that was wonderful

I prepared this recipe as directed. I was disappointed at the outcome and my family was less than impressed. I will not be making this anytime soon.

Far superior to the fried chicken recipes I tried before. I substituted boneless skinless chicken breasts since we buy them frozen in 3lb bags and always have them on hand. Added a bit more caye...

This is a great recipe. I did not have shortening on hand, so used corn oil with the bacon grease---my husband raved over the taste!! We will definitely make it again.