Buttermilk Fried Chicken

Total Time:
2 hr
30 min
1 hr
30 min

4 servings

  • 1 (3 1/2 pound) chicken, cut into 8 pieces
  • 2 cups buttermilk
  • Salt
  • Vegetable oil, for frying
  • 1 cup self-rising flour
  • 1/2 teaspoon sweet paprika
  • Freshly ground pepper
  • 1/4 teaspoon garlic powder
  • Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

  • Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

  • Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

  • Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

  • Photograph by Mark Peterson

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4.1 20
Awesome  item not reviewed by moderator and published
What exactly is it supposed to taste like? I made it once before left it in the batter for 4 hrs as some people say to leave it in for a min of 6-8 hr to allow the buttermilk to tenderize the chicken and to allow the chicken to absorb the flavor. I also added salt and pepper to the flour paprika and other spices that the recipe I saw called for. I realize that you need to cook them in batches I'd say 3-4 depending on the size of the pot you are using. I also double dipped it in flours after letting the first time sit for about 10-15 min. When placed in oil the flour did not break or come off,it was crunchy on the outside and mist and juicy on the inside only complaint is I don't know what it's supposed to taste like to me it tasted like fried chicken with a hint of spices I smelt the buttermilk o  the chicken and tadted it very minimal. So what is it supposed to taset like? Anyone have restaurant buttermilk chicken?  item not reviewed by moderator and published
I just made this for 4, and it was a great success! I cut two range-free chicken breasts into about 30 nice-sized chunks about the length of my thumb, but thicker. Cf. richardpurtell I seasoned the chicken with Emeril's "Original Essence," before submerging it in the marinade. I mixed into the flour as well. Being smaller pieces they were done after 5 minutes on each side. The first set stayed warm in the oven on a paper-towel-covered cookie sheet while I fried the 2nd batch. Both turned out perfectly. FABULOUS taste -- there was an almost citrus flavor to the chicken! To seamermaid99: I presume the salt in the buttermilk marinade is to tenderize the meat. Ours didn't come out salty! To rmapp: it's important to shake the excess buttermilk off the chicken, and to make a fresh flour mix for dredging once the flour gets too much buttermilk mixed in with it. Self-rising flour is important, too. I was out, so I added about 1 T of baking powder. Perfect crunch! item not reviewed by moderator and published
I made this exactly as written. Had to throw it away - not at all good tasting. Very disappointed. Husband didn't like it either. Will not be making this again. item not reviewed by moderator and published
Very tender and very tasty. My mom and I just had this tonight for dinner. I thank all of you for your helpful reviews. I seasoned my chicken with the same seasoning for the flour. I used goat kefir instead of buttermilk. I marinated the chicken for 2 hours by accident (I was on the phone..). I did let the floured chicken rest for half an hour. The taste was to die for and so tender. I also pan fried (cast iron skillet) and not deep fried using about half an inch of walnut and sesame seed oil. So,15 min skin side down and 15 min on second side. I think this would have been a 3 star rating had I followed the recipe to the letter. I didn't use the required amount of salt because we use very little salt in our cooking. So, seasoning the food is very important. item not reviewed by moderator and published
WOW!!!!!!!!!!!!!!!! I just got to say that this was one of the best fried chicken I've ever eaten, and the thing about this, is that it has such simple ingredients...Definitely doing this again, and I'm not to fond of fried food. item not reviewed by moderator and published
Followed instructions and even let it sit before frying, used a sugar thermometer to test the oil. But still the flour just fell off while frying. Also I had issues with the breasts not cooking all the way through. item not reviewed by moderator and published
The flour needs a lot more seasoning to taste professional. Also, it helps a great deal to let your chicken rest on a wire rack after you dredge it in flour. Wait 20-30 minutes before cooking and the coating won't tend to slide off the chicken when you are eating it. item not reviewed by moderator and published
I read an excerpt of a viewer who thought the buttermilk chicken was too mushy. I think viewers should put a very small amount of oil on the pan. item not reviewed by moderator and published
This was very good. I have cut way down on use of salt and it was flavorful and liked the fact that there was not a ton of salt in it, as you get from supermarket prepared fried chicken. It was crunchy and you got a hint of spices in coating. I will make it again and again and again. Yummy. item not reviewed by moderator and published
To Richardpurtell - You should at least try the recipe and then make comments. Others found it delicious and I for one will try this recipe. item not reviewed by moderator and published
Anytime I see a fried chicken recipe that tells me to season my flour, I immediately disregard it. Many spices lose their flavors when exposed to extremely hot oil. Black pepper also burns really easily. I guarantee this recipe would taste a lot better if the chicken was seasoned, not the flour....Only salt should be used for flour, in my opinion. item not reviewed by moderator and published
This is the first time I've been successful with fried chicken! The recipe is perfect. item not reviewed by moderator and published
Best fried chicken recipe I have found. Very simply stated, not over done. My husband loved it. item not reviewed by moderator and published
Easy preparation. Great taste. A keeper. item not reviewed by moderator and published
My husband and I really enjoyed this recipe. The chicken came out perfect at the 15 minutes the recipe called for. It was perfectly browned and crispy. The only thing I would do different is add some season salt to the flour mixture next time. item not reviewed by moderator and published
I liked this recipe, only my 2nd time ever doing fried chicken, i liked this much better than the first one I tried. My kids came back for seconds so I must have done something right! ^_^ item not reviewed by moderator and published
While I usually shy away from deep-fried recipes for health purposes, I made an exception for Memorial Day weekend and I am glad I did! This recipe is easy and fantastic! The chicken is moist and yummy and the crust is crispy and perfect! This is a definite keeper for when we want to get greasy and enjoy a yummy treat! item not reviewed by moderator and published
I made the recipe and I can't tell you how much my family enjoyed it! It will be a Sunday dinner favorite from now on! item not reviewed by moderator and published

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