Heather's Fried Chicken Recipe - Allrecipes.com
Heather's Fried Chicken Recipe
  • READY IN 9+ hrs

Heather's Fried Chicken

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"A wonderful recipe for deep-fried chicken with a Southern taste all its own. The hint of tangy buttermilk under a crispy coating of deliciousness makes this chicken stand out."

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Ingredients Edit and Save

Original recipe makes 6 thighs and 6 drumsticks Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    9 hrs 25 mins


  1. Place chicken thighs and drumsticks in a large bowl, cover with cold water, and mix in salt. Cover and refrigerate from 8 hours to overnight.
  2. Rinse chicken thoroughly. Mix buttermilk, beaten egg, and 1 teaspoon chicken seasoning in a large bowl until thoroughly combined.
  3. Place chicken pieces into buttermilk mixture and refrigerate 30 minutes to 1 hour.
  4. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  5. Place flour and 2 tablespoons chicken seasoning into a shallow bowl and mix until combined. Remove chicken from buttermilk bath, shake off excess buttermilk, and press into flour. Tap off excess flour.
  6. Gently place chicken into hot oil, 3 or 4 pieces at a time; fry chicken until golden brown, 12 to 15 minutes per batch.
  7. Remove chicken pieces to a cooling rack set over paper towels to remove excess oil before serving.
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  • Cook's Note:
  • To make chicken seasoning mix: Stir together 2 tablespoons black pepper, 2 tablespoons garlic powder, 1 tablespoon paprika, and 3 tablespoons salt. Store in an airtight container.
  • Seasoning blend can be altered to your taste-some may find it too salty
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the flour and buttermilk. The actual amounts 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.

Reviews More Reviews

Feb 18, 2012

Heather - thank you for your recipe. My Mother in Law would be proud of me - I FRIED CHICKEN! And it was really good.....even though I kind of screwed up - I added 1 Tablespoon chicken seasoning to the buttermilk instead of a teaspoon and I added a teaspoon of seasoning to the flour. Seems, this was an excellent mistake. I took a picture of your recipe - the lighting isn't great, I will try to get another picture tomorrow in the day light....if I don't eat all the chicken first!

Feb 27, 2012

This is a pretty good fried chicken recipe for dark meat as written. Next time I am going to try with breast and see how it goes as I prefer white meat. I assume it should taste about the same since you are in a sense putting the chicken in a brine over night so it shouldn't dry out during the frying

Feb 28, 2012

Decided to make this chicken dinner for some friends and family, we had been talking about dinners from our childhoods and how what we eat now and what we ate then was so different. When someone pointed out that you can still eat the foods from the past just do so on special occaison and in moderation. Just finished dinner and this chicken was wonderful.

Mar 03, 2012

Simple and excellent. Best fried chicken I ever made. Crispy skin. I had rather large chicken drumsticks and had to fry them low and slow(

Jul 12, 2013

I learned to do chicken this way as a young girl, and it's nice to know fried chicken "still" lives on! However, you might want to put the "dry" mixture in a ziplock bag, and shake it. We used paper lunch bags way back when, but I still hope the shaking " kills" those calories !

Apr 17, 2012

Not bad for my first time frying! Easy, step-by-step directions. I did brine the meat for 2 hours in a salt and lemon herb bath before cooking. (suggestion made by others) Will definitely make this again. :)

Apr 30, 2013

I'm not a big fan of fried anything, but hubs had a hankering for some good homemade fried chicken. This recipe caught my eye because it employs a simple brining process, followed by a soak in buttermilk. Braving the hot oil, I dredged and cooked the pieces until they were a nice golden brown. We both enjoyed this very much, and are looking forward to the rest for lunch. The mess was well worth it!

Jul 13, 2013

I love this recipe. It must be keeping the chicken so cold that gives such great results. It was the first time, after years of trying, that my chicken was cooked through, juicy, and keep the batter on. I wasn't as excited about the spice mix and, even with 1/2 the salt, it would have been too much. I'll work on that part. The method listed here is perfect. Thanks.


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  • Calories
  • 946 kcal
  • 47%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 219 mg
  • 73%
  • Fat
  • 58.1 g
  • 89%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 50.2 g
  • 100%
  • Sodium
  • 3673 mg
  • 147%

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

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