Recipe courtesy of Tanya Holland

Buttermilk Fried Chicken

  • Total: 8 hr 45 min
  • Prep: 8 hr 10 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

One 3-pound fryer chicken, cut into pieces

2 cups buttermilk

6 cloves garlic, smashed

1 large onion, sliced

1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

2 cups flour

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

Salt and pepper

3 cups solid vegetable shortening

Directions

  1. Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.

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