Buttermilk Fried Chicken

Savory fried chicken that’s sure to be a family favorite.
Contributor

Perdue

Savory fried chicken that’s sure to be a family favorite.

6
Servings
670
Calories Per Serving
Deliver Ingredients

Notes

Don’t have a deep-fry thermometer? You can tell when oil is hot enough with a wooden spoon. Stick spoon into oil so that handle touches bottom of pot. Oil will bubble around handle when it’s hot enough for frying.

Ingredients

  • 1 Perdue whole chicken
  • 2 Cups buttermilk
  • 3 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon salt
  • 2 Teaspoons garlic powder
  • 1 Teaspoon black pepper
  • Vegetable oil for frying

Directions

Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.

In another resealable plastic bag, combine flour, baking powder, salt, garlic powder, and black pepper. Shake to mix well. Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.

Heat 1 inch of vegetable oil in large deep skillet over medium-high heat until a deep-fry thermometer registers between 350 degrees F and 375 degrees F. Fry chicken a few pieces at a time so the oil doesn’t cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Chicken is done when meat thermometer inserted in center reaches 170 degrees F. Drain on wire rack to keep chicken crispy. Serve hot.

Nutritional Facts

Total Fat
12g
17%
Sugar
10g
11%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
122g
94%
Protein
16g
35%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
147mg
15%
Choline, total
19mg
4%
Fiber, total dietary
5g
20%
Folate, total
269µg
67%
Iron, Fe
7mg
39%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
508mg
73%
Riboflavin
1mg
91%
Selenium, Se
39µg
71%
Sodium, Na
862mg
57%
Thiamin
1mg
91%
Water
21g
1%
Zinc, Zn
1mg
13%

Buttermilk Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Buttermilk Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.