Better Than Any I’ve Had From a Deli!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breast, breasts, brown sugar, buttermilk, Buttermilk Fried Chicken, Campbell’s soups, canola oil, casserole, chicken, chicken breasts, chicken legs, chicken wings, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, deep fat fryer, deep fried, deep fryer, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, fried, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, hot sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, legs, Libby, LouAna canola oil, Louisiana, Louisiana Hot Sauce, lunch, main course, main dish, McCormick spices, Morton salt, oil, Pam Cooking Spray, pan, pan-fried, Pepperidge Farm, Philadelphia cream cheese, picnic, picnic food, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Southern, Southern chicken, Southern cuisine, Southern food, Southern fried chicken, Southern picnic, tailgate, tailgate food, tailgate party, tailgating, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping, wing, wings
My husband is begging me to make these twice a week.
This Buttermilk Fried Chicken is a classically Southern twist on the usual American fried chicken recipe. It makes for a great main course for lunch or dinner at home, but with the right sides, it also makes for great picnic and tailgate food. My great-grandmother in Bay St. Louis, Mississippi, made some fabulous buttermilk fried chicken. Alas, she closely guarded all of her best recipes (to the point, in some cases, of going to different grocery stores for different groups of ingredients, so no one person working there would have the full list of ingredients) and would only share them with fellow culinary artists who were very close to her.
Unfortunately, she passed away before I properly got into cooking. I can’t say for sure that it’s an exact match (time blurs certain details and enhances others), but this buttermilk fried chicken does come close to her old recipe, at the very least, and I assure you that it is quite delicious.
I mean, all you can do is make this recipe for yourself and sample it. I guarantee you won’t be sorry! Grandma certainly knew what she was doing in the kitchen and her recipes prove this sentiment time and time again. Enjoy!
Recipe and photo courtesy of Jo Cooks
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick tip: Mashed potatoes are the perfect side dish for these!
42 Comments
Sounds great. Now, how do i print it?
copy and paste into some sort of print program/ email/ word/ notepad/
Do a copy/print….
Click on..drag to cover the recipe then right click and pick “print” from options 🙂
I HIGHLIGHTED IT, RIGHT CLICK THE MOUSE, SELECT PRINT, SELECTED SELECTION IF NECESSARY…PRINT! YOU CAN DO THIS FROM YOUR PHONE IF IT IS E-LINKED TO YOUR PRINTER.
I used the old fashioned way, good ole’ pen and paper. I found another recipe it has more seasoning than this one. I saved it on my page.
lookin good
90 ingredients????? Why don’t you just go to KFC?
There are 10 ingredients.
KFC is NASTY NO taste ALL grease and NOT crispy at all.. at least here in our town.. YUCK
Then it wouldn’t be ‘home made’. Food made at home are made with love!
Cause KFC sucks ?
I have KFC recipe. ?
Not sure what recipe you’re looking at, but there’s only 10 ingredients in this.
People read the damned recipe. There is not 90 ingredients. Silly folks… Those we’re keywords at the beginning of the article. Dopes
LOL! that made me laugh…90 ingredients…..i would go to KFC too if I had to buy 90 ingredients! hahaha!
You that lazy?
No disrespect to Colonel Sanders…but my chicken is so-o-o much better.
Yummy
I want this to print
press your ctrl and P at the same time…you should then get a print page. Make a selection and print.
Whats wrong with 10 ingredients. Easy as can be. KFC is horrible!!!
Can’t print it. Too bad the food webpages do not allow a simple way to print the featured receipes. Maybe we would subscribe then!
press your ctrl and P at the same time….you should then get a print page. Make a selection and print.
Do you deliver?
How can you cook bone in chicken in 10 minutes….
can’t wait to try this have to get buttermilk when I go shopping I have everything else
I can make your own buttermilk. Just Google it. It’s easy.
Add 1 Tablespoon white vinegar for every cup of milk and voila! Buttermilk. Let it sit for a few minutes to thicken a bit.
Would I be able to make ahead (don’t bake) & freeze? Take out to bake as needed? IF buttermilk is past due date, would it still be good to use? (has never been opened)
Is this recipe for skin on chicken?
Did I miss something? What do you do with the liquid and spices?
That’s what I want to know too what do you do with the liquid and spices?
I assume the two eggs get beaten, added to butter milk along with the baking soda and baking powder, and collectively whisked until all is frothy??
This recipe is very similar to one I like with the exception of hot sauce…. don’t like spicy hot. As for the baking soda and and baking powder, I’ve never done that, but am anxious to add those to my existing recipe and see the results of that change. My total cook time in a cast iron skillet is usually about 25 to 30 minutes for lager pieces such as thighs and breast. Also after initial browning on each side, I reduce heat somewhat and cover loosely with a lid and continue to cook, and turn pieces one more time in last 10 minutes of cooking.
I think the best fried chicken I’ve ever had was last year at Knights Inn in Old Colonial Williamsburg (Virginia) !! That’s the recipe I would love to get!!
Thank you…a simple recipe to follow. If only people could/would read! I hope to try this soon!
How many carbs are in this recipe
Who cares????
Highlight and copy the recipe, then paste it onto a Word document. Then Save the picture to your PC and you can insert it onto the document. That’s how I do all mine.
i simply book mark it on my lap top and on my phone, i have the recipe at my finger tips all the time.
us older people don’t know to much about copy and paste things how do I print this out you need to have a print button please thanks
HOW MUCH FLOUR IT DOES NOT SAY
I use this same recipe except for the hot sauce. We “sous vide” the chicken first, so I never have to worry if it is cooked through. This is the crispiest chicken you can make, lots of crust! One hint, don’t place it on a plate, let it dry off on a cooling rack.