This is a real Southern chicken dish. The buttermilk tenderizes the bird and the bacon fat brings back the down home flavor!

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Place the cut up chicken into a large resealable bag or a 9x13 inch casserole dish. Pour the buttermilk over the chicken, seal or cover and refrigerate for 24 hours.

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  • Remove the chicken from the buttermilk. In a bowl, stir together the salt, black pepper, cayenne pepper, thyme, flour and sugar; pour onto a plate.

  • Heat the shortening and bacon drippings in a large skillet or electric skillet to 365 degrees F (185 degrees C). Dredge the chicken in the flour mixture and place it into the hot fat. Fry on one side for 10 minutes, then turn and fry 10 minutes on the reverse side. If softer skin is desired, cover the skillet for the last 10 minutes. Remove and drain on brown paper grocery bags. (The smaller pieces will be finished first. The chicken is done when the juices run clear.)

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

697 calories; protein 43.8g 88% DV; carbohydrates 34.5g 11% DV; fat 41.6g 64% DV; cholesterol 126.9mg 42% DV; sodium 538.5mg 22% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
The taste is a five, but next time we will do things a bit differently. First, using a whole chicken made it harder to cook through without burning. Next time, we will cut it up into small pieces like chicken nuggets. Second, there wasn't nearly enough cayenne. Next time, we'll double it at least! This recipe takes time if you have a small skillet, so you better be a fried chicken lover to spend the hours. Read More
(20)

Most helpful critical review

Rating: 3 stars
10/23/2006
I prepared this recipe as directed. I was disappointed at the outcome and my family was less than impressed. I will not be making this anytime soon. Read More
(8)
18 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/23/2003
The taste is a five, but next time we will do things a bit differently. First, using a whole chicken made it harder to cook through without burning. Next time, we will cut it up into small pieces like chicken nuggets. Second, there wasn't nearly enough cayenne. Next time, we'll double it at least! This recipe takes time if you have a small skillet, so you better be a fried chicken lover to spend the hours. Read More
(20)
Rating: 5 stars
06/23/2003
This is a fairly simple recipie that tastes "great"! It is the best southern fried chicken recipie I have cooked. My entire family loved it thank you. Mark Goins North Carolina Read More
(19)
Rating: 5 stars
07/25/2003
I made this chicken on the 4th of July for the first time it turned out great everyone loved it. thanks for the great new way to add flavor to my chicken. Read More
(14)
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Rating: 5 stars
03/20/2006
Very VERY good. Came out a lot like fried chicken just baked in the oven. The family loved it. Read More
(13)
Rating: 5 stars
06/23/2003
This is a great recipe my family has enjoyed numerous times! Read More
(10)
Rating: 4 stars
06/23/2003
recipe was very nice. created a crunchy crust that was wonderful Read More
(9)
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Rating: 3 stars
10/22/2006
I prepared this recipe as directed. I was disappointed at the outcome and my family was less than impressed. I will not be making this anytime soon. Read More
(8)
Rating: 5 stars
11/29/2006
Far superior to the fried chicken recipes I tried before. I substituted boneless skinless chicken breasts since we buy them frozen in 3lb bags and always have them on hand. Added a bit more cayenne since my husband usually complains the fried chicken recipes are "bland" and it came out nicely. cut them into stips to make chicken "fingers" and served with french fries. Read More
(7)
Rating: 5 stars
07/29/2006
This is a great recipe. I did not have shortening on hand so used corn oil with the bacon grease---my husband raved over the taste!! We will definitely make it again. Read More
(5)