Mamaw's Southern Buttermilk Chicken

Mamaw's Southern Buttermilk Chicken

JanP 3

"This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!"


9 h 50 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 970 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

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  1. Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
  2. The next day, preheat oven to 325 degrees F (165 degrees C).
  3. Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
  4. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
  5. Bake uncovered in the preheated oven for 1 hour.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Your rating



  1. 11 Ratings


Just finished making this recipe. I followed recipe to the T. Chicken was moist but needs a bit more flavor. Next time, I will add 3 teaspoons of salt instead of 2 and less flour. For 10 p...

I made this for dinner last night and it was delicious!!! Although messy to make or maybe it's just that i am a messy cook. lol! Great recipe and i will definitely be making it again.

I used this as a baseline. My alteration had no sage or paprika (I have non). I used an egg with the buttermilk and did not get to soak overnight. I did find the sugar a nice touch. I used g...

Wow... I made this recipe tonight and all the plates were cleaned! I followed the steps exactally and decided to make some gray with the left over flour breading spice mix and it was so tasty! M...

This definately has lots of flavor. My family loved it. I wish I knew what the secret to keeping the crusty skin from falling off. Some of the pieces lost their coating. Love it and will mak...

My family enjoyed this! I have always been nervous about making fried chicken, mostly because of the mess with splattered grease. I did not have that problem because the chicken was not fried ...

Really liked the flavor from the buttermilk soak and the seasonings in the breading. No offense to Mamaw, but there was no way I was going to waste 2Q of Buttermilk. I used about 2-2.5 cups, n...

very good! in the buttermilk i put a couple chipotle peppers in adobo. i used 2C of flour (and still had a lot left) but the whole amounts of the seasonings to make it more flavorful. i also add...

This was really good. There was flavor with each bite. My husband said it was amazing and this was a keeper. I did change somethings. I used large chicken breast that I cut up. I marinated ...