Buttermilk Fried Chicken

Buttermilk Fried Chicken

Serves 4 – 6


The secret to making this Southern fried chicken classic juicy and tender is to marinate the chicken in buttermilk. If you like your chicken extra crispy, give it a double dredge in the seasoned flour.


 What you’ll need:


* 1 chicken, cut into 8 to 10 pieces
* 3 cups buttermilk
* 1 tbsp. Worcestershire sauce
* Hot sauce, to taste
* 2 1/4 cups flour
* Salt and freshly ground pepper, to taste
* Pinch cayenne, or to taste
* Peanut oil or vegetable oil, for shallow frying

What to do:

1. Add buttermilk to large bowl. Add Worcestershire sauce and a few dashes of hot sauce. Stir. Add
the chicken to the buttermilk. Turn to coat. Cover and let marinate in the fridge overnight or for at
least 6 hours.
2. Combine flour, salt and pepper and cayenne in a shallow dish. Dredge the chicken pieces in the
flour mixture and coat well. Double dredge the chicken and dip back into buttermilk and then once
again in the flour. Shake off any excess flour.
3. Heat oil over medium heat in large cast iron fry pan. Add enough oil to come up about 1-inch to 2-
inches up the side of the pan.
4. Add chicken to hot oil. Shallow fry over medium to medium-low heat. Cook chicken until juices
run clear and no longer pink, flipping once during the cooking. Depending on thickness of chicken
pieces, total cooking time will be about 20 to 30 minutes. Remove chicken and place on a rack to
drain off excess fat or drain on paper towel. Serve hot or cold.
5. Alternatively, shallow fry chicken until golden brown, about 7 to 8 minutes per side. Finish in
preheated 350 degrees F oven until juices run clear and no longer pink, about 10 to 15 minutes and
serve.