Potato Recipes That Are Absolute Perfection · A Cooking Essential · Instant Pot Mashed Potatoes · Loaded Baked Potato Casserole

Traditional Buttermilk Fried Chicken Recipe

Remember Sunday dinners when you were a kid? Those delicious meals of fried chicken, mashed potatoes and gravy and corn on the cob do not have to be a distant memory. Make the same memories for your own family with this simple recipe. It is your choice to use either regular chicken pieces with the bone in or to use boneless chicken. Boneless chicken will not take as long to cook but it still benefits from the tasty breading.

Serve this dish with tasty mashed potatoes and pan gravy, corn on the cob, and a fresh green salad if you want to go for traditional fare. Another tasty combination is cooked greens and potato salad. However, you decide to adorn your table, the fried chicken will be the star of the show. Use seasonal vegetables to highlight this fabulous meal.

You will hear that fried chicken is not good for you. While this may have some truth to it, unless you are eating it every single day, it will not hurt to indulge in an old favorite occasionally. You can always save it for a special occasion or to celebrate a special accomplishment. Soaking the chicken in buttermilk helps create moist, tender chicken. Low fat buttermilk will lower the calories in this dish, but do not give in to the temptation of fat free buttermilk. Low fat has more viscosity to it, and the chicken needs this to soak it up effectively.

Buttermilk Fried Chicken
Ingredients –

  • 1 broiler or fryer chicken, cut into 8 pieces (you can use boneless chicken breast)
  • 2 cups low fat buttermilk
  • 2 Tablespoons kosher salt
  • 2 Tablespoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • Flour for dredging
  • Shortening for frying
  • instructions next page


Place the chicken into a plastic container and pour buttermilk over them until they are covered. Top the container with a lid or plastic wrap and refrigerate for 12 to 24 hours.

Melt the shortening over low heat until it comes up ⅛ of an inch on the side of a large cast iron skillet. When the shortening has liquefied, raise the temperature to 325 degrees Fahrenheit. Oil should not get hotter than this temperature.

Dump your chicken and buttermilk into a colander, letting the buttermilk drain away. In a small bowl, combine salt, paprika, garlic, and cayenne. Season the chicken well with this mixture. Place flour in a shallow bowl and dredge the chicken in it. Shake off any excess.

Place the chicken in the pan, skin side down. Place the thighs in the center of the pan, and arrange the legs and breasts around the edges. The oil should come no higher than halfway up the side of the pan when all the chicken has been added.

Cook the chicken until it is golden brown on all sides. This will take approximately 10 to 12 minutes per side. Use a meat thermometer to check the internal temperature, which should be around 180 degrees when the chicken is done. Always monitor the temperature of the oil every few minutes when you fry on the stove.

Drain the chicken on a baking rack over a sheet pan covered in paper towels. This keeps the skin crisp. If you must keep the chicken warm while another dish finishes cooking, do not put it in a warm oven or the skin will soften. Cover the chicken loosely with foil instead.

Leave a Reply

Your email address will not be published. Required fields are marked *