This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

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  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.

  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Editor's Notes:

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. The nutrition data for this recipe also includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

480 calories; 26.7 g total fat; 77 mg cholesterol; 650 mg sodium. 29.4 g carbohydrates; 29.2 g protein; Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2010
Oh my I may be a Northern Girl but I know good Southern Fried Chicken when I taste it! I never grew up eating fried chicken and my husband had a craving for some good "Southern-Sytle" fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. This recipe is perfect because it has a buttermilk marinade. I put the cut up chicken in a glass bowl and filled it with the marinade. I turned the chicken a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used 3 cups flour 1 Tbsp. garlic powder 1 Tbsp. onion powder 2 tsp. paprika 1 tsp. salt. 1 tsp. pepper. I then follwed the steps outlined in this recipe. We used an electric fryer so our cooking time was a bit less than 30 minutes. You have to watch your chicken closely. I don't know which I like better -fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. Either way I'm hooked! Thanks for a wonderful recipe that definitely makes "Southern-Sytle Buttermik Fried Chicken"! Read More
(274)

Most helpful critical review

Rating: 3 stars
01/03/2011
The coating didn't have very much flavor in my opinion. I used the seasonings exactly as written but it needed a lot more salt. I think the double dipping made it too bready and the coating turned very dark before the chicken was done. I won't be making this again. Read More
(43)
172 Ratings
  • 5 star values: 99
  • 4 star values: 37
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 9
Rating: 5 stars
10/20/2010
Oh my I may be a Northern Girl but I know good Southern Fried Chicken when I taste it! I never grew up eating fried chicken and my husband had a craving for some good "Southern-Sytle" fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. This recipe is perfect because it has a buttermilk marinade. I put the cut up chicken in a glass bowl and filled it with the marinade. I turned the chicken a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used 3 cups flour 1 Tbsp. garlic powder 1 Tbsp. onion powder 2 tsp. paprika 1 tsp. salt. 1 tsp. pepper. I then follwed the steps outlined in this recipe. We used an electric fryer so our cooking time was a bit less than 30 minutes. You have to watch your chicken closely. I don't know which I like better -fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. Either way I'm hooked! Thanks for a wonderful recipe that definitely makes "Southern-Sytle Buttermik Fried Chicken"! Read More
(274)
Rating: 5 stars
10/20/2010
Oh my I may be a Northern Girl but I know good Southern Fried Chicken when I taste it! I never grew up eating fried chicken and my husband had a craving for some good "Southern-Sytle" fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. This recipe is perfect because it has a buttermilk marinade. I put the cut up chicken in a glass bowl and filled it with the marinade. I turned the chicken a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used 3 cups flour 1 Tbsp. garlic powder 1 Tbsp. onion powder 2 tsp. paprika 1 tsp. salt. 1 tsp. pepper. I then follwed the steps outlined in this recipe. We used an electric fryer so our cooking time was a bit less than 30 minutes. You have to watch your chicken closely. I don't know which I like better -fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. Either way I'm hooked! Thanks for a wonderful recipe that definitely makes "Southern-Sytle Buttermik Fried Chicken"! Read More
(274)
Rating: 4 stars
09/14/2010
I made this for a BBQ and everyone loved it! I personally would have preferred a bit more spice in the batter and will correct that next time. Also it should be noted that this is not a quick dish to make legs and thighs can take up to 15-20 mins and if you're doing this in small batches you'll be cooking for awhile. I did my frying in a cast iron dutch oven the grill - hardest part was regulating the oil's temperature. Any more than 350-360 degrees and the batter will burn before the chicken is cooked. Any less and the chicken will absorb too much oil. Also I did not double-dip the butterilk was so thick and held so much flour that I felt it unnecessary. The baking powder really makes the batter increase in volume while cooking - don't leave it out! I will definitely make this again but with a bit more spice in the flour. Read More
(159)
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Rating: 5 stars
08/10/2009
followed recipe to exact except dijon mustard but only cause i didnt have any on hand but overall taste was still delish...family loved it also...will be making this again thanks for the yummy recipe Read More
(120)
Rating: 3 stars
01/03/2011
The coating didn't have very much flavor in my opinion. I used the seasonings exactly as written but it needed a lot more salt. I think the double dipping made it too bready and the coating turned very dark before the chicken was done. I won't be making this again. Read More
(43)
Rating: 5 stars
11/15/2010
This was excellent!! I found that if I leave the chicken out after coating for about 30 minutes or so the batter clings MUCH better and you don't lose any in the oil which causes burnt crumbs and shortens the oil's life. I have started using Canola oil which really seems to handle high temps without smoking. After 40 years of frying chicken I think I have it mastered.....it took a LOT of trials and errors!!! You don't even want to HEAR about my first batch of fried chicken....let's just say I found out that you can't fry even SLIGHTLY frozen chicken. It mat be pretty and brown on the outside but........use your imagination!!! Read More
(42)
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Rating: 5 stars
02/16/2011
Oh my GOODNESS! This recipe makes phenomenal chicken fingers!! I used two 16oz. packages of free range chicken tenderloins which ended up being about 18 in number. I mixed up the buttermilk marinade using 1/2 and 1/2 spicy brown and dijon mustards. I added about a teaspoon of a spice mixture I use for regular roasted chicken in addition to the spices called for and also used a tad less cayenne because I didn't want overkill for my kids and it was the perfect amount of kick. I let the tenderloins sit in the marinade in the fridge for about 6 hours before breading them. In the breading mixture I added 1 tsp. each paprika salt and white pepper. I grabbed each tenderloin and tossed them one at a time in the flour mixture before letting them "set" on a cookie sheet sprinkled with more flour. To fry I only used about a cup of Spectrum palm oil shortening (it is non-hydrogenated) in a hefty saute pan over medium high heat. I flipped the fingers when the edges were opaque and the bottoms were deep golden brown. (It easily took less than 4 minutes per side.) I did about 6 fingers per batch and drained them on paper towels layered over a cooking rack. They fried up quickly - the first tenders out of the pan were still warm by the end of the third batch. These were INCREDIBLE. They FAR outdid the best chicken tenders we have ever had with our kids at any restaurant (even high end places couldn't top this!). It made a little mess but at the end it was totally worth it!! Read More
(35)
Rating: 5 stars
05/24/2010
This was just fantastic.....droolworthy!! I added a few good splashes of hot sauce in the buttermilk marinade mixture & some paprika in the flour mixture - but no other changes than that. Used the drippings to whip up some chicken cream gravy. Yummy!!! Read More
(32)
Rating: 5 stars
09/02/2009
This was wonderful. I used breasts cut into 1/4s. I also cut back on the cayenne because I was concerned that it would be too spicy for my kids. It wasn't spicy at all! It was wonderful! Will make again. My husband made white gravy to go with it and couldn't stop eating. Read More
(29)
Rating: 5 stars
08/26/2009
i used chicken thighs and drumstick...this chicken turned out great...will be keeping this recipe...also served it with waffles---yumm:) Read More
(22)