Search thousands of recipes reviewed by home cooks like you.

Buttermilk Fried Chicken

Buttermilk Fried Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Pam Anderson

Pam Anderson

Pieces of chicken are coated in a buttermilk batter and deep fried to make this savory treat.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1751 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Heat oil in a large, deep-sided skillet over medium heat until it reaches 375 degrees F (190 degrees C).
  3. In a large bowl, mix together flour, salt, pepper and garlic powder.
  4. In a separate bowl whisk buttermilk, barbeque sauce and steak sauce. Add chicken parts; toss to coat.
  5. Working in batches of 6, dredge chicken in flour and add to hot oil. Cover and fry until golden brown on one side, about 9 to 10 minutes. Turn chicken over and fry until golden brown on remaining side and cooked through, 5 to 6 minutes longer. Transfer to a wire rack on a baking sheet and keep warm in oven.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

your mom
2

your mom

5/23/2006

The flavor was okay with this recipe, but it turned out really greasy.

NLEILA
0

NLEILA

8/3/2006

My husband hates chicken parts - he eats only breast. But he does like them if they are crispy. And this recipe made sure that the fried chicken turned out crispy! I even used the leftover buttermilk in my mashed potatoes. Nice meal!

Allyson
0

Allyson

5/23/2006

Unbelievable. This is just like my grandmother's fried chicken. I could eat this everyday.