Total Time
24hrs 16mins
Prep 24 hrs
Cook 16 mins

Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted --- plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve this with my Creamy Mushroom Sauce/Gravy --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken! :)

Ingredients Nutrition


  1. Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
  2. When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
  3. Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
  4. Heat to about 350°F, then reduce heat a bit just before frying the breasts.
  5. Cook/fry about 8 minutes per side.
  6. *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.


Most Helpful

I 've never been able to try things like this before,as buttermilk is a rarity around here-but I managed to track some down,and was so excited about trying this.I was not disappointed. I cut my chicken into big fat strips and used Mitani Chicken Salt as we don't get Old Bay here.I left the chicken in the buttermilk for 24 hours.I also used mixed herbs,as I only had fresh thyme and marjoram.The result was crisp and crunchy coating that gave way to moist,tender and juicy chicken.Absolutely delicious.My DH is delighted that I've finally 'cracked it' and has requested it again already.Another winner Kittencal..thank you xx

Noo August 31, 2008

We made this recipe last night and we loved it! Followed it exactly and made with mashed potatoes and corn as side dishes. Thanks!

1baytown September 04, 2010

This was so good! I served it to dinner guests on Saturday along with mashed potatoes, green beans, yeast rolls and apple pie. I got so many compliments on how juicy and tender the chicken was and how great it tasted! I did add some bread crumbs to the flour (had them on hand and just needed to use them up) and cut my breasts into strips, but that was my only changeThanks so much for another keeper!

~SarahBeth~ February 24, 2010

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