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    Buttermilk Southern Fried Chicken

    Source of Recipe

    From "Dori Sanders' Country Cooking"

    List of Ingredients

    • 1 frying chicken, about 2 to 3 pounds, cut up
    • 2 cups buttermilk
    • 1 cup all-purpose flour
    • 2 tsp salt, or to taste
    • 1 tsp freshly ground black pepper, or to taste
    • 1 tsp paprika
    • tsp garlic powder (optional)
    • tsp onion powder (optional)
    • About cup vegetable oil


    1. Wash chicken pieces thoroughly and pat dry. Place chicken in a long, shallow glass baking dish. Pour the buttermilk over the chicken, cover, and refrigerate for at least 4 hours, turning once or twice.

    2. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and, if desired, the garlic and onion powders. Place 2 or 3 pieces of chicken in the bag and shake well to coat evenly. Repeat until all chicken has been coated with seasoned flour mixture.

    3. In a large, heavy skillet, heat approximately inch of oil over medium-high heat until hot but not smoking. Add chicken (in batches, if necessary) and brown on all sides, about 3 minutes per side. Place browned chicken on a warm platter until all pieces are cooked.

    4. When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover, and cook, turning occasionally, until tender, about 35 to 40 minutes.

      Remove cover, turn heat to medium-high, and cook 6 to 8 minutes more or until skin is crispy. Serve at once.

      Serves 6




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