Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Buttermilk Fried Chicken Recipe
    Lost? Site Map

    Buttermilk Fried Chicken

    1/2 Photos of Buttermilk Fried Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    KyAmy's Note:

    This is a recipe I've worked on for quite some time. I believe I finally got the right combination of consistency, spices and tasty results some of you may have been looking for. My DH prefers chicken legs so that's what I've posted but I'm sure you can apply this to what you like. Also, I know there's already several fried chicken recipes on here .... so .... here's another one! :-)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6



    Units: US | Metric


    1. 1
      Heat oil in large cast iron skillet to appropriate temperature for frying. If you prefer, you can use a deep fryer but I find that a heavy skillet works best.
    2. 2
      Combine all dry ingredients in a mixing bowl. Divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. Pour buttermilk into another baking dish or container large enough for dredging.
    3. 3
      Arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture.
    4. 4
      Take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. Set each leg aside on a plate until all pieces are ready to be cooked. Suggestion: Use one hand for the dry stuff and the other for the wet.
    5. 5
      Place chicken legs in hot oil and cook until golden brown.

    Ratings & Reviews:

    • on February 03, 2013


      Before getting on with my review, I want to say " I'm very pleased to be the first one to rate this recipe " :) . This recipe was made on 2/1/13 for mine and my SO's dinner. Instead of the legs, 3 large boneless skinless chicken breasts pounded into a 1/2 inch thickness was used.The amounts of the flour and buttermilk were cut in half. Instead of using garlic salt and onion salt, the same amounts of garic powder and onion powder were used.I didn't using the the salt that was in the recipe,Instead as I was frying the chicken each piece was sprinkled with salt. And of course, the chicken was fried in a Cast Iron Skillet. My SO gives this recipe a " GOOD SOLID ****'s ",and coming from him that's a big compliment. :). And I too thought it was pretty good. Thanks for posting, and " Keep Smiling :) "

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Buttermilk Fried Chicken

    Serving Size: 1 (342 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 669.9
    Calories from Fat 200
    Total Fat 22.3 g
    Saturated Fat 6.3 g
    Cholesterol 141.8 mg
    Sodium 1386.6 mg
    Total Carbohydrate 72.0 g
    Dietary Fiber 3.9 g
    Sugars 4.4 g
    Protein 42.5 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites