Buttermilk Fried Chicken with Spicy Honey Dizzle

Mary Lundschen Recipe

By Mary Lundschen burbonpecanpie

Deep Fry

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.

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.


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.

Directions Step-By-Step

Remove skin, rinse and pat dry well. Salt & pepper pieces.
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.
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.
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

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Becky Powell beckyp382
Mar 29, 2015
Our go to fried chicken from now on! The honey sauce really put it over the top!
Diana Newton BillHillyDee
Nov 4, 2013
This was a yummy recipe and we thoroughly enjoyed it- used it as a base and used most spices with additional ones I had on hand. Very tasty and definitely BR worthy. Will be making this again- fried in electric skillet with canola oil and it was not greasy at all and almost all of the oil remained in skillet after 2 batches of chicken legs were fried up. I did soak the legs in salt water ( my GMa taught me this as it takes the blood from the bone- for about 30 mins-NOT a brine-just water salted enough to immerse bone in chicken). Thanks again for a real winner!!
Diana Newton BillHillyDee
Nov 4, 2013
I tried this recipe and say it's Family Tested & Approved!
Oct 16, 2013 - Lora DiGs shared a photo of this recipe. View photo
Lora DiGs ansky714
Oct 16, 2013
I tried this recipe and say it's Family Tested & Approved!