Buttermilk Southern Fried Chicken

Top Review by exray

Aha! Someone stole my recipe! I've been using something close (the recipe, not the method) to this for some time now and it is my favorite. A couple of twists on the theme... 1. I use a packet of powdered chicken bouillon in my flour mix for more savory taste....especially if you are using the frozen chicken parts. 2. For one flavor variation of mine, I add about a tsp or less of curry powder to the flour mix...not enough for an East Indian taste, but as a nice spice. 3. Another flavor is to crush just a small amount (a big pinch) of anis (anisette) in a mortar&pestle and add that to the flour. This flavor is very popular here in the Caribbean...in fact I think this is one of the secrets of KFCs recipe. Sounds weird, but try it! 4. And, of course, MORE salt and black pepper! -Bill Vieques, PR

Ingredients Nutrition


  1. Wash chicken pieces thoroughly and pat dry.
  2. Place chicken in a long, shallow glass baking dish.
  3. Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders.
  4. Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly.
  5. Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking.
  6. Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked.
  7. When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes.
  8. Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy.
  9. Serve at once. Serves 4.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a