← Back to Search Results
frying, pan-frying American, Southern
Southern Buttermilk-Fried Chicken Recipe-2558

Photo by:
Comments: 0


I have learned all about southern fried chicken in my monthly visits to my daughter who lives in Nashville. Crisp and crunchy and slightly salty on the outside, and tender and juicy inside, there is nothing quite like it. We Northerners try and try, but somehow the best fried chicken still seems to be made down south. I think this is because Southerners rely on tradition and don’t give much thought to contemporary health concerns when it comes to their fried chicken. If Grandma threw lots of fat in the pan and a ton of salt and pepper in the flour, that’s how the chicken still gets fried. The main consideration is to keep the fat as near 365 degrees as you can, from the moment you place the chicken in the pan right up until you lift it out. This will give you the crisp skin and juicy meat that makes fried chicken so tasty. You can also adapt this method to other birds. I’ve made a great, crunchy and delicious quail.

Yield: Serves 6


  • 1 quart buttermilk
  • ¼ cup Tabasco sauce
  • 2 3½- to 4-pound frying chickens, cut into serving pieces, thoroughly rinsed and patted dry
  • 4 cups all-purpose flour
  • 3 tablespoons coarse salt
  • 1 tablespoon cayenne pepper
  • 4 cups vegetable oil


Combine the buttermilk and Tabasco in a large nonreactive bowl. Add the chicken pieces and toss to coat them well. Cover the chicken with plastic wrap and allow to marinate for 3 hours.

Line two baking sheets with parchment paper. Set aside.

Place the flour in a large plastic bag. Combine the salt and cayenne. When well blended, add to the flour and shake to blend.

Add the marinated chicken to the flour mixture, one or two pieces at a time, and toss to coat well. When nicely coated, transfer to the parchmentlined baking sheets. Continue coating the chicken until all of the pieces are done.

Heat 2 cups of oil in each of two large, heavy-duty, frying pans until very hot but not smoking.

Add the chicken pieces to the hot oil, taking care not to crowd the pans, and fry the chicken, turning it occasionally, for about 25 minutes, or until the chicken is cooked through and golden brown and crisp.

Using tongs, transfer the fried chicken to paper towels to drain. (If you need to make more than two batches, preheat the oven to low. Place the fried chicken on baking sheets and into the preheated oven with the door slightly ajar. This will keep the chicken warm and crisp while you continue frying.)

Place the chicken on a large serving platter and serve it, family style.

© 2006 Dilcon, Ltd.

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 3 1/2 pound chickens.

966kcal (48%)
694mg (29%)
72g (111%)
16g (78%)
243mg (81%)
138mcg RAE (5%)
6mg (9%)
85mg (8%)
4mg (20%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
mexican-everyday Mexican Everyday
by Rick Bayless
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
flavor Flavor
by Rocco DiSpirito
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
baked-explorations Baked Explorations
by Matt Lewis
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?