Mary Lundschen Recipe

Buttermilk Fried Chicken with Spicy Honey Dizzle

By Mary Lundschen burbonpecanpie


I think that frying chicken is what God made cast-iron skillets for. Also, if you are frying alot of chicken, you can dip the chicken for frying, place on large sheet pan and refrigerate over night and fry the next day. If you are really in a hurry, have two skillets going at one time. But you must be sure the chicken fries long enough to cook through and don't crowd the pieces.


Recipe Rating:
 10 Ratings
Cooking Method:
Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
We just love the crispiness of this recipe! Our chicken rested in the fridge for about 6 hours before frying... the result was perfection.

Ingredients

1 fryer
cut up (about 4 lbs) or your favorite chicken pieces, bone in
2 c
buttermilk in a pie plate
2 c
flour in a plastic bag. also added to flour - 1 tsp salt, 1/4 tsp cayenne, 2 tsp dry mustard, 1 1/2 tsp garlic powder and/or 2 tbsp paprika. whatever seasoning you like.
2 c
crisco oil - fill 10 inch to 12 inch skillet about 1/2 inch deep. oil should be hot but not smoking.
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Directions Step-By-Step

1
Remove skin, rinse and pat dry well. Salt & pepper pieces.
2
Dip pieces of chicken, one at a time, into flour. Shake bag to coat chicken, remove and dip pieces in the buttermilk, then back into the flour and shake bag to coat. Remove chicken from bag, shaking off excess flour and put on a plate or wire rack. Can cover and refrigerate for hour or over night, but not necessary.
3
When oil is hot place chicken pieces in skillet, but do not crowd. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. Also, if oil is too hot it will burn the outside and not cook the inside. When the chicken is fried, drain on paper towels and put in oven proof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
4
Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey and warm in microwave. Lightly drizzle over pieces of chicken. Finger lickin good.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Collection: Picnic Picks!
Other Tag: Quick & Easy
Hashtags: #buttermilk, #chicken
  • Comments

  • 1-5 of 37
  • user
    Mary Lundschen burbonpecanpie - Oct 15, 2010
    Mary Lundschen [burbonpecanpie] has shared this recipe with discussion group:
    Cooking with Buttermilk
  • user
    Kitchen Crew JustaPinch - Aug 29, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Kitchen Crew JustaPinch - Aug 29, 2012
    I shared a photo of this recipe.
    View photo
  • user
    Diane Dennis Diane_Dennis - Jan 5, 2013
    I MADE A LARGE BATCH OF THIS, AND FOUND IF I PUT ALMOST FINISHED PIECES IN OVEN ON 300 DEGREE'S CHICKEN CAN FINISH COOKING,WHILE YOU FRY MORE IN THE SKILLET, I PUT IT ON A RACK ON A COOKIE SHEET, SO EXCESS GREASE DOES NOT STAY ON CHICKEN. AS MORE CHICKEN GETS DONE, ADD IT TO CHICKEN IN OVEN, LAST BATCH IN SKILLET I FRIED TILL DONE, IT MATCHED UP THE REST IN OVEN. WORKS GREAT WHEN DOING LARGE BATCHES, SUCH AS FOR CHURCH POTLUCKS.
  • user
    Diane Dennis Diane_Dennis - Jan 5, 2013
    I tried this recipe and say it's Family Tested & Approved!