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Buttermilk Fried Chicken

Russ Myers


For a truly delicious, lip smackin good, fried chicken.

The phrase "Southern Fried Chicken" appeared in print for the first time in 1925. Fried chicken was found to keep longer than other dishes and treveled well; this may have added to its popularity.

★★★★★ 4 votes
6 servings
20 Min
20 Min
Stove Top


1 (3 to 3 1/2 lb.) whole chicken (cut into 8 pieces)
2 1/2 tsp. Salt (divided)
2 C. All purpose flour
1/2 tsp. Garlic powder
3/4 tsp. Cayenne pepper
1 tsp. Black pepper
1 C. Buttermilk
2 C. Vegetable shortening
Ice Water


1Place cut up chicken in a large bowl and add enough ice water to cover.

Add 2 teaspoons salt and soak chicken for 20 minutes.

In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper: mix well.
2Place buttermilk in another shallow dish.

Remove chicken from water; pat dry, and dip in flour mixture, coating completely. Dip floured chicken in buttermilk then in flour mixture again, coating all sides.

In a large skillet, or electric fry pan, heat shortening over medium low heat until hot but not smoking, (about 325 F)..
3Place coated chicken in hot oil in batches (larger pieces first).and fry 8 to 10 minutes per side, or until golden and juices run clear*

Drain on paper towel lined platter and serve immediately.

*Note: Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes

About this Recipe

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