Good Ole' Southern Buttermilk Fried Chicken

Sam & Kaye Allen


There are a couple of things you will need to fry good fried chicken. An iron skillet and peanut oil. The iron skillet retains the heat and you can brown chicken faster and on a lower temperature. The peanut oil has a higher burn temperature compared to other oils. I hope you enjoy this recipe!

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45 Min
35 Min
Pan Fry


whole chicken cut up (discard the back)
1 qt
buttermilk (you can make buttermilk by adding 8 teaspoon white vinegar to 8 cups fresh milk, let sour for 5 minutes)
2 Tbsp
cayenne pepper
3 c
all purpose flour
1 Tbsp
1 Tbsp
all purpose seasoning (morton's nature's seasoning mix is good)
1 tsp
salt and pepper
40 oz
peanut oil
13" iron skillet w/ lid


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1Mix vinegar and milk and let it sour for 5 minutes. Cut up whole chicken, discard the back.

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2Mix cayenne in buttermilk. Place chicken in plastic container and cover chicken with buttermilk mixture and refrigerate for 3-4 hours. The chicken is better soaked overnight.

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3Drain chicken on rack turning twice and pat each side dry

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4Mix flour, paprika, seasoning, salt & pepper in a pan and coat the chicken completely with flour mixture. Place on rack skin side up and refrigerate for 30 minutes.

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5Remove chicken from refrigerator and heat the oil in iron skillet to 350 degrees.

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6Place chicken skin side down in skillet and cook on high temperature for 13 minutes.

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7Carefully turn chicken over (skin side up) and reduce temperature to los-medium. Cook with LID ON for 12 minutes.

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8Remove the lid. Turn temperature to high and turn the chicken over (skin side down)

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9Cook for another 5 minutes or until chicken is golden brown.

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10Place chicken on rack or paper towel to drain. Serve with green beans and homemade potato salad and you have a true Sunday SouthernLlunch.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom