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Mamaw's Southern Buttermilk Chicken

Mamaw's Southern Buttermilk Chicken

  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    9 h 50 m
JanP

JanP

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Brownie1
38

Brownie1

12/16/2010

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 pieces of chicken, this was way too much flour. I will try 2 cups flour.

Foodartist15
22

Foodartist15

11/17/2010

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.

BriLar
21

BriLar

1/24/2011

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 garlic powder, baking powder, sea salt (a lot in the buttermilk and the dry ingredients). I added curry powder and chicken soup base for flavor, great idea! I also used Louisiana seasoning, Cavenger's seasoning, oat flour, and fresh ground pepper. It was very juicy and moist. you can taste the sweetness of the brown sugar, makes you nibble at the crusty skin!

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