Buttermilk Fried Chicken

Prep Time
Cook Time
8h 30m
Ready In

"This is a granny type of recipe that goes way back, it`s simple to prepare and fry. Great for picnics and parties to."

Original is 3-4 servings


  • Serving Size: 1 (711.9 g)
  • Calories 871
  • Total Fat - 15.1 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 1279.1 mg
  • Sodium - 2811.4 mg
  • Total Carbohydrate - 71.6 g
  • Dietary Fiber - 4.5 g
  • Sugars - 4.7 g
  • Protein - 105.6 g
  • Calcium - 187.4 mg
  • Iron - 15.4 mg
  • Vitamin C - 19.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large bowl whisk buttermilk with hot sauce; add in the chicken pieces, make sure that all the pieces are coated with the buttermilk. Refrigerate 8 hours.

Step 2

In shallow dish, mix flour, paprika, salt and pepper and cayenne.

Step 3

Remove the chicken one piece at a time allowing buttermilk to drip off, then coat flour mixture. Place on a rack and let it sit for 20 minutes.

Step 4

In 12-inch cast-iron skillet, heat oil (1/2 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown on all sides; reduce heat to low. Turn chicken skin sides up, cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).


  • Cast-iron skillet (12-inch)

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