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My review
Southern-Style Buttermilk Fried Chicken
pinkchef
"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
3 h servings 480 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- 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
Per Serving: 480 calories; 26.7 g fat; 29.4 g carbohydrates; 29.2 g protein; 77 mg cholesterol; 650 mg sodium. Full nutrition
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Reviews
Read all reviews 121144 Ratings
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Most helpful positive review
10/16/2010
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 chi...
Most helpful critical review
1/1/2011
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 t...
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10/16/2010
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 chi...
9/12/2010
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...
8/10/2009
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 r...
11/14/2010
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 ...
1/1/2011
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 t...
5/21/2010
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. Use...
2/15/2011
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 m...
8/28/2009
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! Wi...