A Southern Fried Chicken

A Southern Fried Chicken


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A cut-up chicken dredged in buttermilk and seasoned flour, then deep fried to perfection.

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Bradenton, FL

Serving Size / Yield

4 servings


  • 3 C. all-purpose flour
  • 1 Tbs. seasoned salt
  • 1 Tbs. garlic powder
  • 1 Tbs. onion powder
  • 1 Tbs. coarse ground black pepper
  • 2 eggs
  • 4 C. buttermilk
  • 1 C. barbecue sauce
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. steak sauce
  • 1 chicken, cut into pieces
  • 2 C. oil for frying

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In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbecue sauce, Worcestershire sauce, and steak sauce. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

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