Buttermilk Fried Chicken

Buttermilk Fried Chicken


(1 vote) 5 1

Enjoy a truly delicious fried chicken!

Shared by
Necedah, WI

Time needed

20+ min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1 (3 to 3 1/2 lb.) whole chicken (cut into 8 pieces)
  • 2 1/2 tsp. Salt (divided)
  • 2 C. All purpose flour
  • 1/2 tsp. Garlic powder
  • 3/4 tsp. Cayenne pepper
  • 1 tsp. Black pepper
  • 1 C. Buttermilk
  • 2 C. Vegetable shortening
  • Ice Water

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Place cut up chicken in a large bowl and add enough ice water to cover. Add 2 teaspoons salt and soak chicken for 20 minutes. In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper: mix well. Place buttermilk in another shallow dish. Remove chicken from water; pat dry, and dip in flour mixture, coating completely. Dip floured chicken in buttermilk then in flour mixture again, coating all sides. In a large skillet, or electric fry pan, heat shortening over medium low heat until hot but not smoking, (about 325 F). Place coated chicken in hot oil in batches (larger pieces first).and fry 8 to 10 minutes per side, or until golden and juices run clear*. Drain on paper towel lined platter and serve immediately. *Note: Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes

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