42 Reviews of Buttermilk Southern Fried Chicken

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!

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

From: JoAnn Toczek

On Jul 5, 2001

I added cayenne and increased the spiceyness but otherwise followed the recipe and it was great. Can't believe I made fried chicken (first time its been edible)!

From: Take a Letter Maria

On Apr 3, 2005

Great, my family loved this. I also fried it for about 5 min. then baked it a 350 degrees for about 35 min. I also added hot sauce and seasoned salt to the buttermilk and let sit overnight in the fridge. Thank you for the wonderful recipe.

From: Bev

On Feb 21, 2002

I've been using this same recipe for years and if you are going to take the time to make fried chicken, this is the recipe to use! Absolutely delicious! No doubt about it!

From: Barb Gertz

On Apr 25, 2003

This is delicious Fried Chicken, I usually don't make fried chicken,But Dh was wanting fried chicken. So I decided to try your Recipe. It is great, fairly easy to make and has a good taste. I made it just like the recipe said. DH loved it.

From: Horshem

On Oct 21, 2006

A great tender and flavorful recipe. I actually used boneless skinless chicken breasts and the recipe turned out great.

From: ImACookingDiva

On Sep 25, 2008

We loved this chicken! The only change I made was to add Tony Chachere's Creole seasoning to the flour mix. It gave it a little kick and worked nicely with the other ingredients. We will have this again soon, as everyone ate it like there was only one piece left! Thanks KC!

From: MRSJSPANTS *

On Jun 3, 2008

Great chicken. Just enough spices for everyone's taste at my table. If the oil is hot enough no fried chicken is greasy. Just have to know how to cook it. Thanks

From: Sheri-BDB

On Apr 8, 2003

Excellent fried chicky recipe! Moist and tender on the inside and crunchy on the outside, just like fried chicken should be. I served it along with mashed potatoes and gravy and corn on the cob. Thanks for posting this recipe!