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Nutrition Facts
Serving Size 1 (385g) Recipe makes 4 servings
Calories 655
Calories from Fat 321		(49%)
Amount Per Serving		%DV
	Total Fat 35.8g	55%
	Saturated Fat 10.6g	52%
	Monounsaturated Fat 14.6g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.0g
Cholesterol 175mg		58%
Sodium 1451mg		60%
Potassium 667mg		19%
Total Carbohydrate 30.4g		10%
	Dietary Fiber 1.2g	4%
	Sugars 6.0g
Protein 49.8g		99%
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Buttermilk Southern Fried Chicken

Recipe #3294 | add private note

⁽⁴²⁾ RATE IT NOW Print Recipe

By: KC_Cooker
Oct 11, 1999

SERVES 4 (change servings and units)

Ingredients

2-3 lbs frying chickens, cut up
2 cups buttermilk
1 cup all-purpose flour
2 teaspoons salt (or to taste)
1 teaspoon black pepper, Freshly ground (or to taste)
1 teaspoon paprika
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
vegetable oil (for frying)

Directions

1
Wash chicken pieces thoroughly and pat dry.
2
Place chicken in a long, shallow glass baking dish.
3
Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
4
Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
5
Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
6
Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
7
When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
8
Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
9
Serve at once. Serves 4.

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Featured Reviews for This Recipe

From: mommyoffour

On Oct 9, 2009

This is a great fried chicken recipe. I made this last night for dinner and we enjoyed it very much. I was a bit leary about "crowding" the pieces after browning but it turned out great. And it makes fantastic gravy after frying. I will use this again adn again, thank you so much for sharing this with us.

0 people found this review helpful

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From: chef-notsomuch

On Sep 7, 2009

Super juicy and delicious! I used boneless skinless chicken breasts and fried them until golden brown. Placed them in the oven for about thirty minutes and was amazed and how great they were. Thank you!

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From: Claudia Dawn

On Nov 2, 2003

This was fabulous! The only thing I did differently was after browning the chicken, I placed it in a 9x13 pan and baked in the oven uncovered at 375 degrees for 35 minutes (turning half way through). This eliminated watching it so closely on the stove. I'll serve this over and over again. Thanks for a great recipe!

27 people found this review helpful

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From: exray

On Aug 31, 2001

Aha! Someone stole my recipe! I've been using something close (the recipe, not the method) to this for some time now and it is my favorite. A couple of twists on the theme... 1. I use a packet of powdered chicken bouillon in my flour mix for more savory taste....especially if you are using the frozen chicken parts. 2. For one flavor variation of mine, I add about a tsp or less of curry powder to the flour mix...not enough for an East Indian taste, but as a nice spice. 3. Another flavor is to crush just a small amount (a big pinch) of anis (anisette) in a mortar&pestle and add that to the flour. This flavor is very popular here in the Caribbean...in fact I think this is one of the secrets of KFCs recipe. Sounds weird, but try it! 4. And, of course, MORE salt and black pepper! -Bill Vieques, PR

15 people found this review helpful

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