No ImageButtermilk Fried Chicken

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  1. Tracy

    Do I leave it in the buttermilk over night or just coat set to chill?

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  2. Mikea

    It turned out better than I thought it would. And it was delicious.


  3. Jeff

    Grrrrr. I am so disappointed in this. Never made fried chicken before so followed instructions exactly. Cooked fine but absolutely tasteless. Marinated over night. Mixed dry ingredients well. Doesn’t taste like a single spice is in it. Need a much more flavorful recipe!!!


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  4. Shirley

    I’ve been making buttermilk fried chicken for years when my mom taught me. I’ve been putting the herbs into the flour mixture, but I like putting them into the buttermilk mixture. As for frying, I use an electric skillet. No one talks about these anymore, but let me tell you, it keeps the temp up to 375 degrees. Then I just fry it until golden and I use my hook shaped device to turn it and then put it on a pan with a rack (foil under to assist in cleanup) and put it into a 400 degree oven for 45 minutes. I start frying with the thighs and breasts and put those into the oven first while I then fry the wings and drumsticks, adding them to the pan in the oven. So crispy. I add a tablespoon of baking powder to the flour and that helps it puff nicely.

  5. Deb Kinnard

    It was very easy and quick to make the marinade and then to fry the pieces. I used my old trusty cast-iron pan and canola oil, and never had a problem with the temperature. However, the breading fell off almost immediately once it browned, and I wonder how to keep this from happening? Needless to say, the pieces did not crisp well without the breading attached!

    For flavor, the pieces were very tasty however, I will about double the amount of spice in the breading and add a tad bit more salt, to bring up the flavor a bit more. Otherwise no quarrels with this recipe.


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