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Southern Buttermilk Fried Chicken

  Chicken pieces 3 Pound
  All purpose flour 2 Cup (32 tbs)
  Celery salt 1 1⁄2 Teaspoon
  Dried thyme 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Dried marjoram 1⁄2 Teaspoon
  Buttermilk 1 3⁄4 Cup (28 tbs)
  Vegetable oil 2 Cup (32 tbs)

Rinse chicken; pat dry with paper towels.
Combine flour, celery salt, thyme, pepper and marjoram in shallow bowl.
Pour buttermilk into medium bowl.
Heat oil in large skillet* over medium heat until oil reaches 340°F on deep-fat thermometer.
Dip half the chicken in buttermilk, one piece at a time; shake off excess buttermilk.
Coat with flour mixture; shake off excess.
Dip again in buttermilk, then coat with flour mixture.
Fry chicken, skin side down, 10 to 12 minutes or until brown; turn and fry 12 to 14 minutes or until brown and chicken is no longer pink in center.
Drain on paper towels.
Repeat with remaining chicken, buttermilk and flour mixture.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6622 Calories from Fat 4321

% Daily Value*

Total Fat 488 g750.8%

Saturated Fat 68.5 g342.6%

Trans Fat 0 g

Cholesterol 952.4 mg317.5%

Sodium 3184 mg132.7%

Total Carbohydrates 215 g71.7%

Dietary Fiber 10.3 g41.1%

Sugars 0.9 g

Protein 334 g667.6%

Vitamin A 22.1% Vitamin C 59.3%

Calcium 35.6% Iron 181.6%

*Based on a 2000 Calorie diet

Southern Buttermilk Fried Chicken Recipe