Mamaw's Southern Buttermilk Chicken


This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!

Prep Time:
30 mins
Cook Time:
1 hrs 20 mins
Additional Time:
8 hrs
Total Time:
9 hrs 50 mins
10 servings


  • 1 (3 pound) chicken, cut into 8 pieces

  • 2 quarts buttermilk

  • 2 tablespoons hot pepper sauce (such as Tabasco®)

  • 2 tablespoons crushed garlic

  • 2 cups vegetable oil for frying

  • 3 ½ cups all-purpose flour

  • 1 ½ tablespoons brown sugar

  • 2 teaspoons salt

  • 1 teaspoon ground black pepper

  • 1 tablespoon ground dried sage

  • 1 tablespoon paprika

  • 1 tablespoon garlic powder


  1. Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.

  2. The next day, preheat oven to 325 degrees F (165 degrees C).

  3. Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.

  4. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.

  5. Bake uncovered in the preheated oven for 1 hour.

Editor's Note:

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

Nutrition Facts (per serving)

514 Calories
20g Fat
54g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 514
% Daily Value *
Total Fat 20g 26%
Saturated Fat 5g 27%
Cholesterol 74mg 25%
Sodium 971mg 42%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 7%
Total Sugars 12g
Protein 29g
Vitamin C 5mg 27%
Calcium 261mg 20%
Iron 4mg 19%
Potassium 528mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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