Southern Buttermilk Fried Chicken

"I modified my mothers recipe which she used for years. It is not as greasy as some of the fast food chicken places."
photo by cook from scratch photo by cook from scratch
photo by cook from scratch
photo by Lynwood S. photo by Lynwood S.
photo by Lynwood S. photo by Lynwood S.
photo by Lynwood S. photo by Lynwood S.
photo by cookin212 photo by cookin212
Ready In:




  • Wash chicken and pat dry.
  • Pour buttermilk into a small bowl.
  • Dip chicken into buttermilk, covering all surfaces.
  • Mix flour, salt, and pepper and pour into a 1 gallon zip lock bag, place dipped chicken into flour mixture and close bag.
  • Shake bag well making sure all surfaces are covered with flour.
  • Heat 3/4 inch of oil in a heavy skillet over medium heat.
  • Shake chicken again and put into oil, brown lightly on both sides, reduce heat to medium low and cook chicken to 180 degrees internal temperature on an instant read thermometer, turning frequently.
  • cooking time may vary slightly depending on your heat setting.

Questions & Replies

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  1. Oh Jim~this is delicious. It's New Year's Day here on the farm, and we wanted.....well something to that was just fun to eat as a family and would bring us good cheer and good luck. Yesterday I had purchased a large amount of chicken drumsticks, and these were perfect. Fat and big and budding with tender meat, I had the uncontrollable urge to just make "fried" chicken. I didn't however have self rising flour, but added 1/2 teaspoon of baking powder right in with the flour. Other then that, this guided us to comfort and soul reaching for this first day of the New Year. Unbelievably great! Thank you so much, Jim! Happy gardening in 2008! :D
  2. Excellent! I made this a little different, meaning I am on a low fat diet, so I boil my chicken first, then batter & fry it, turned out great, I will make it again for sure
  3. have "DEFINED" Southern Fried Chicken. This is "true" Southern....not Kentucky, not Maryland, but true added spices and such. This is "THE WAY" I have always eaten fried chicken, and prepared fried chicken! This simple recipe just cannot be beat! I will add that for those who like a bit more crust, you can prepare as stated, but add one step. Once the chicken is prepared for the frying, let it sit on bakers racks to dry a bit, and once again put it back into the flour to coat again...NOT BACK INTO THE BUTTERMILK....mind you. This is a true to the South fried chicken from the days when added spices and salts were a virtual unknown. It just cannot be beat! I have almost posted this same recipe before without even knowing it was already on 'Zaar. For fried chicken afficionados, just try it. You'll never go back to the "other" methods. And BTW, peanut oil is what what my granny always used, as well as my mother. Other oils will work, but just not as well!
  4. I`m not a fan of frying foods because of the mess and the extra fat. So I made little changes. I added 1 tablespoon old bay to the flour for a little kick! I fried the chicken browning on both sides. Then placed on a rack on a cookie sheet pan. Finished cooking in the oven. The fat drained away from the chicken. The chicken was moist inside and crisp out! Thanks to you for the great fried chicken and your Mom for passing it on to you. She did good by you! Happy 75th Birthday Jim!!!!
  5. How are you supposed to keep the breading from coming off?


  1. very good! i am from new orleans, so i needed flavor so i added alot of other seasonings such as paprika, garlic powder, italian seasonings, tony chacheres, and cayenne pepper. It turned it good and crunchy! I substituted buttermilk for milk and lemon juice since i didn't have any on hand. The milk became thick and rich so i am assuming it turned into buttermilk. i will make it again!


I live in Union Sc. Am a retired old man who loves to cook and experiment with new recipes. My other hobbies are woodworking and riding the pontoon in the summer time. While riding I sometimes fish, if I'm not too lazy.
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