"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." — Heather
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cold water, to cover
chicken seasoning mix (see note)
chicken seasoning mix (see note)
vegetable oil for frying
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!
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
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.
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(
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!
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. :)
Made this for Sunday supper and it's a hit! I only had blsl thighs but they were just delicious. Thank you Heather for this great, simple recipe. I think the brining really made it.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Heather's Fried Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 523
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