Rating: 4.5 stars 4.4
473 Ratings
  • 5 star values: 329
  • 4 star values: 85
  • 3 star values: 31
  • 2 star values: 18
  • 1 star values: 10

Buttermilk fried chicken that's incredibly tender, thanks to tangy buttermilk. After the buttermilk soak, dredge the chicken pieces in seasoned flour and fry them in hot oil until crisp and golden.

Recipe Summary

15 mins
25 mins
6 hrs 10 mins
6 hrs 50 mins
8 pieces


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Seasoned Flour:


Instructions Checklist
  • Toss together chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne in a large bowl.

  • Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.

  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder for seasoned flour in a large shallow dish.

  • Remove chicken from buttermilk and dredge each piece in seasoned flour. Shake off any excess and transfer to a plate.

  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).

  • Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to15 minutes.

  • Remove chicken from oil and transfer to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.

Cook's Note:

The oil is 350 degrees F (175 degrees C) to start, but it may drop to about 300 degrees (150 degrees C) when chicken is added. It should rise back to 305 to 310 degrees F (155 degrees C) and be held at that temperature until done, about 25 minutes.

Editor's Note:

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

Nutrition Facts

1262 calories; protein 66g; carbohydrates 55.7g; fat 85g; cholesterol 179mg; sodium 1443.2mg. Full Nutrition