"A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection." — jason
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coarse ground black pepper
1 (3 pound)
whole chicken, cut into pieces
oil for frying
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 better.
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 willing to try again but will not dredge chicken more then once.
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 menu! Note: the lady rating this recipe a 1 because she "only likes drumsticks and wings", give me a break! You don't need to follow the recipe as is and if you don't like whole chicken, why use it? pshff
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 used about two tbls. oil in a non stick frying pan and the chicken came out a really golden brown and tasted really good.
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 too hot so cooked at 300. Thanks for sharing this one!
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 hit the dinner table. No leftovers and not a word during dinner good. That's a five star when the kids are quietly shoveling.
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. They love it!!
I subbed white rice flour for the all purpose flour and this recipe kicks butt!!!
* Percent Daily Values are based on a 2,000 calorie diet.
A Southern Fried Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 273
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Chef John’s buttermilk fried chicken is impossibly crispy and tasty.
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