Texas Fried Chicken

Recipe Rating:
 9 Ratings
Serves: 5
Prep Time:
Cook Time:
Cooking Method: Deep Fry


1/2 c buttermilk
1 egg, beaten
1 c flour or panko bread crumbs
2 tsp garlic salt
1 tsp paprika
1 tsp ground black pepper
1/4 tsp poultry seasoning
1 ( 4 -5pound ) chicken cut up
3 c vegetable oil
1/2 stick butter
2 qt cold water
1/2 c kosher salt

The Cook

Telisia Dodd Recipe
Cooked to Perfection
Nacogdoches, TX (pop. 32,996)
Member Since Mar 2010
Telisia's notes for this recipe:
In my house my granmother did all the cooking while my mother and father was at work , she would cook two kinds of meats a day, and one of them was her fried chicken.
Make it Your Way...

Personalize This
Kitchen Crew
Perfectly salty and crisp, I would eat this delicious chicken any time of the day or night! We added the egg in with the buttermilk and it turned out terrifically.


To make the brine; stir kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in. Return the chicken to the bowl, pour milk over . Cover and refrigerate for another four hours.
Meanwhile, prepare the oil for frying by putting oil, butter in pan, I prefer a deep fryer. Cook over low heat for 30 minutes, skimming as needed, until the butter ceases to throw off foam , just before frying , increase the temperature to medium-high , began to fry, do not overcrowd the pan or the cooking oil will cool.
In another bowl mix all dry ingredients , roll chicken in dry batter, began to fry.
Using tongs, slip some of the chicken pieces, skin side down, into the heat fat until chicken is golden brown. drain on wire rack or crumpled paper towels, and serve.

About this Recipe


1-5 of 33 comments

Showing OLDEST First
(Switch to Newest First)
user Bennie Shaw mamabennie - May 29, 2010
I'm comfused on the instructions. You have the chicken soaking for 4 hours in the buttermilk? Then you say put milk in bowl and roll chicken in milk then into dry mix. Is there supposed to be more milk somewhere or just the buttermilk?
user Telisia Dodd Mstexas1 - May 30, 2010
So sorry, I made the correction.
user Robin DuPree robdupree - May 30, 2010
We fried Buttermilk Chicken similar to this recipe in college, and it was great. We did not use, however, the Panko bread crumbs which I think is even better....thanks...
user Telisia Dodd Mstexas1 - May 31, 2010
Let me know how your chicken turn out.
user Bennie Shaw mamabennie - May 31, 2010
I made the chicken on Saturday. Since I didn't have time for your exact recipe I improvized a little. Didn't soak in brine but about 3 hours, then in buttermilk about 1, then I dipped in self rising flour and fried. I used the skinless, boneless thighs and it was really good. I think soaking it in the brine makes the difference. Thanks again.

Gift Membership