Now y’all don’t run me out when I say this, but I don’t cook fried chicken very often. I know it’s Southern blasphemy, but I just don’t. It’s not because I don’t love it, because I do LOVE it. It’s just that fried chicken is a task in itself – let’s not even talk about the fat and calories. Nonetheless, when I asked my sweet wife what meal she’d like for me to prepare for her to celebrate the last week of this semester, she mentioned fried chicken – and that’s just what she got. Now, let me take a minute here to brag: If y’all are new to the blog, I’ll catch you up to speed. My wife’s in grad school to be a Nurse Practitioner and to say the least it’s been a challenge for her having to maintain a full time job and being a full time student, mommy, and wife. But we’ve made it though another semester – a semester that her advisors told her would be too stressful – but she decided to tackle it anyway so she can get finished a semester early. And though the final grades haven’t been posted – we think she’s got all As! I can’t even tell you all how proud I am of her. It really has been tough, the workload unbearable at times, but she did it. She’s quite an amazing gal. So, Sunday night we had fried chicken!
And let me just say, this is some OUTSTANDING chicken. Now, I know it’s my recipe and I’m bragging here, but you try it and tell me otherwise, if you can. The chicken is coated with unseasoned all purpose flour and fried in regular ol’ vegetable oil, but the buttermilk marinade is what makes it so awesome. It gives it GREAT flavor, tenderizes the meat, and yields some of the juiciest chicken I’ve ever had. Trust me, it doesn’t take 11 secret herbs and spices to make amazing chicken… just this easy recipe. It does require some forethought since you really need to allow the chicken to marinate for at least 12 hours, but I promise it’s worth it!
Ingredients
- 3 cups buttermilk
- 3 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons hot sauce
- 2 to 3 pounds chicken (I used one chicken cut up and 4 additional thighs)
- 2 cups all purpose flour
- vegetable oil for frying
Directions
- In a large bowl, combine buttermilk, salt, sugar, pepper, garlic powder, and hot sauce. (Now don’t worry about the amount of hot sauce, you won’t have spicy chicken.)
- Combine chicken and buttermilk marinade in a large bowl, refrigerate 12 to 24 hours.
- When ready to fry, drain chicken and coat with all purpose flour. Fry in vegetable oil heated between 300 and 325 degrees F until done throughout (approximately 12 to 15 minutes on each side).
Recipe Card
Almost Famous Fried Chicken
Ingredients
- 3 cups buttermilk
- 3 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 1 1/2 teaspoons hot sauce
- 2 to 3 pounds chicken ((I used one whole chicken cut up and 4 additional thighs))
- 2 cups all purpose flour
- vegetable oil for frying
Instructions
- In a large bowl, combine buttermilk, salt, sugar, pepper, garlic powder, and hot sauce.
- Combine chicken and buttermilk marinade in a large bowl, refrigerate 12 to 24 hours.
- When ready to fry, drain chicken and coat with all purpose flour. Fry in vegetable oil heated between 300 and 325°F until done throughout (approximately 12 to 15 minutes on each side).
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Vickie Davis
Hi Stacey
We tried this awesome, beyond awesome
Fried chicken of yours which surely is famous in our book! My husband loved it so much that he will never want any other! Totally knocked it out of the park.We followed your recipe to the letter and made in our deep fat fryer, thankyou ❤️
Thank you so much Vickie!
KH
In order to have done bone-in chicken (easy for me), I usually poach it first. Would I do that and then marinade or I’d have to just fry it raw? Thanks!
I don’t have any experience poaching chicken before frying it so I can’t say for sure.
Jane
This is similar to my “recipe”…no sugar, though. However, these days I need to use gluten free flour so my husband (celiac) can enjoy it. I’ve found that King Arthur all purpose flour works well.
shadter
OMG! You sound adorable! Your wife is very lucky to have you! I love fried chicken, but I’ll admit I find it very trying to get it just right. I’m definitely going to give this a shot. It looks amazing. I too don’t like to add a lot of seasoning to the flour. Keeping making us smile????
You’re so sweet! Thanks, Sybil!
Doris Shaffer
Wonder what that would be like in a Nuwave air fryer? Anyone try it?
Doris
Terry Fowler
Cooked this tonight and everyone loved it!! I used the deep fryer.
Awesome, Terry! This is definitely one of my favs!
Cynthia A. Greenfeather
If I can ever remember to pick up some buttermilk, I’m going to try this recipe. Fried chicken is my husband’s favorite. But you know, chicken tastes so bland nowadays, because it’s raised commercially the same way, with the same chicken feed, etc. Somebody told me that Sprouts stores have chicken that tastes like chicken used to taste many years ago. I haven’t bought any yet, because I’ve got to use up the chicken in my freezer first, but I’m looking forward to trying that. The local free range chicken is $5 a pound, and I can’t afford that, but Sprouts is usually less than $2/ lb.
Cynthia Greenfeather
We love, love, LOVE fried chicken! Never tried it this way, but the next time I have buttermilk in the house, I just might try it. My biggest bugaboo about chicken, is that it just doesn’t taste like it used to. (I’ve tried talking my husband into raising a couple of dozen ourselves, but he’s not too keen.) We have farmer’s co-ops in our area, with free range chickens, but at $5/lb., for a 5lb chicken, $25 For a bird seems unreasonable to me. I wish I knew of a store brand that tastes as good as chicken tasted years ago.
JERI
Stacey, DO YOU SKIN YOUR CHICKEN FIRST?
I don’t. I love that crispy skin. 🙂
Melissa
Stacey,
have you ever brined your chicken before?? would it be OK if i brined the chicken for 24 hours before then followed this recipe?
In this case, the marinade also works as a brine. Brining and then marinating would probably result in a mushy texture in this case.
Jessica Woolever
Made this today and it turned out fantastic. The chicken was moist and the spices were spot on. Will definitely be my go to recipe for fried chicken from now on.
Thanks!!
Awesome! This is seriously one of my favorite recipes! Glad you enjoyed it!
Carol jones
If you hate heating up kitchen do what I do. I do all my frying on gas grill if you have a burner on it then use it to your advantage Your chicken was wonderful. This will be the only way I cook chicken from now on. Congrats to your wife and thank you for this wonderful recipe
Great idea!!
Anne
I have a recipe very similar to this except I soak in a water base brine, instead of buttermilk. I’ve always heard that buttermilk is best, and after 45 years of cooking I’m going to do this! I know I won’t be disappointed! Thanks.
Hope you enjoy it!
Coleen
Stacey, I discovered your recipe for fried chicken and my mouth watered, and I don’t eat meat or poultry! I have to say, I was a little intimidated at first but this recipe was so easy. The results were rave reviews, you made me almost famous! One more recipe like this and I’ll be on my way. Thanks for sharing!
Coleen! I’m so happy enjoyed the recipe!! That’s great to hear!
Stacy
Stacey, this was a huge hit and I simply used the whole carton of buttermilk. No one knows any different My hubby and 3 boys raved about this chicken and can’t wait for me to do it again!!
I look forward to trying more of your recipes
Awesome! I love making you look good! 🙂
Stacy
I really like your blog so I am excited to make this chicken for a special surprise dinner for my hubby. I don’t use buttermilk typically so do you think it would disturb the consistency of the marinade if I simply increased the buttermilk portion by less than 3/4 of a cup?!
It should be just fine. I sure hope he enjoys it! 🙂
Jenina Slicer
This is my go to recipe permanently for my chicken! I also use it for my porkchops. Thank you for the recipe! After looking at your site, I no longer need to bookmark Paula Deen or Ree Drummond recipes! I’m also ordering your book. Thanks again!
Well, that’s the best news I’ve heard all day! So glad you enjoyed the recipe and find a bunch more you like just as well! Enjoy!!
Sandra
You are not joking with this recipe. I use a lazy girl version by just covering the chicken with buttermmilk and then flouring, but I am going to have to try this long version and soak for 12 hours. Makes my mouth water – thanks for this recipe so very much.
It’s TOTALLY worth the extra time. 🙂
Brenda
I have been using a recipe very similar to this for years. I pieced it together from different recipes until I got exactly the chicken I wanted. One thing I do differently is use self rising flour which gives you a bit thicker breading without actually using a batter. And I pan fry in cast iron. In an old southern cookbook, I learned 6 minutes covered, uncover for 6 more minutes, turn and repeat on the other side. You have to check the thighs closely but that timing is perfect for breast, wings and drumsticks. Great recipe and blog, Stacey, glad I found it!
Thanks for the tips, Brenda!
Anita
I fry chicken almost once a week and get tired of doing it the same way. My mother always fried chicken every Sunday after church. It’s kind of a tradition that I have carried on since my mom is no longer with us, only I do it for dinner. Can’t wait to try this. I will be using a skillet though. No deep fryer for this farm/city girl.
Hope you enjoy!
Rachel
What a great blog you have! So happy to have found it. I should have posted this on the coca cola cake page–I made your recipe–turned out wonderful. I love this whole site, am happy your wife is going to NP school (my daughter too) and think your wife has a lovely husband. Thanks for making this Californian’s with a Southern mom’s day!
Thanks, Rachel!!
Betty
The fried chicken looks so good. Why is there sugar in the batter? Can this chicken be baked instead of fried?
The sugar is in the buttermilk marinade and is often found in marinades and brines. I’ve never tried baking it, so I can’t tell you how it will turn out. If you try baking it, please let me know how it goes.
june
Can you please adjust the directions for boneless chicken breast. Thanks!
The cooking time should be roughly the same depending ont eh size of the breast. You’ll need to cook it to 170 degrees F.
Barb
This looks so delicious but I cannot eat anything fried. Could you back this & if so for how long & at what temp? Thanks!
Hi Barb! No, I don’t think it will work to bake it.
Vicky
I know this is an old post, but this will bake up beautifully. I use that same marinade for the chicken, marinate over night, and bake. I use a cast iron skillet for the chicken. I believe I got this from Smitten Kitchen who adapted the recipe from Nigella Lawson. Beautiful thing.
Thanks for the info, Vicky! 🙂
Celina
Now this is Southern Fried Chicken!!! Hmmm, now I gotta go search and see if you have a gravy recipe to make with this. I can make gravy, just seems like it misses something 😉
You have Fantastic recipes!!!!
Thanks, Celina! No gravy recipe yet. Hopefully soon!
Sara
I did this exact recipe the other night and it was awesome….coming from a long, long line of Southern cooks….
That’s great, Sara! It really is some finger-lickin’ chicken!
Mary
Stacey,
I’m planning on making your fried chicken on Friday. Is it ok to marinate the chicken for 48 hours in the buttermilk mixture or better to wait and do it tomorrow?
Thanks!
Hi Mary! If you’re going to cook it Friday (tomorrow) you can marinate it today. I just wouldn’t marinate for any longer than 24 hours. Too long in the marinade and the chicken can develop a mealy texture from getting too tender. Best of luck to you! I hope it turns out GREAT!
Mary
Thanks Stacey. Sad that it took reading your response to realize tomorrow is Friday, not the day after. lol
No problem! I just happen to ALWAYS know when Friday is! Ahh, the tale of a workin’ man!
Angela Regab
I’ve never fried chicken, don’t really like cooking with a lot of hot grease. If cooked on stovetop, approximately how much oil is needed and do you cover the pan to keep the oil from popping all over the stove? What temp do you set the burner to?
If deep fried, about how long do you need to cook this?
Thanks,
Angela
Hi Angela!
If cooking stove top, you want to make sure that the oil doesn’t come anymore than halfway up the side of your pan before you add the chicken. The exact amount will depend on the size of the pot or skillet. I set the burner to medium high heat. The problem with a lid is that condensation forms under the lid and when the water drops back into the oil, it will pop out and make a big mess. But you could certainly use a splatter screen.
If cooking in a deep fryer, be sure to keep the grease around 325 – 350 degrees F and cook for about 20 minutes or until dark golden brown and done throughout. The timing also depends on the particular piece of chicken.
jynx
I used my cast iron dutch oven on our outdoor grill as a deep fryer for this last summer for a neighborhood get together. It kept the house cool and the bird cooked up wonderfully. The neighbors want me to cook it again!
What a genius idea!!
Nana
hmmmm! The chicken really sounds wonderful, and Thank you for taking such good care of you sweet wife…………
Gordon
Congratulations to your lovely wife. Maybe you should make fried chicken more often to help her through school and those stressful times.
Liz
Stacey,
Do you have any tips on how to know the chicken is done? I ALWAYS worry about undercooking and therefore I always have overcooked chicken!
I want to try this since Zach loves chicken!
Wow. The eternal question. The best thing to do is invest in a meat thermometer. Even a cheap one from Wal-Mart or Target will do. You’ll want to get the internal temp up to 165 degrees F. Otherwise, it’s a matter of looking for clear juices when the chicken is pierced or actually tearing some open to see if all the pink is gone.
Jackie Garvin
Stacey,
I never cook fried chicken either for all the reasons you said. However, it I was going to cook it, I would do it the same way you did here. I marinade a lots of things in buttermilk, especially chicken.
Congrats to your wife! Y’all both have every reason to be proud.
Thanks, Jackie!
Sarah McH
Should I fry it in a deep fryer or in a skillet on the stove? I’ve never made fried chicken.
Either way. I actually prefer mine deep fried. It cooks faster and you don’t get the flat burnt spots. But it’s totally up to you! You should give it a try! Let me know if I can help. 🙂
burgis JB
Same way,my Mother,grandmother,and greatgrand mother cooked the yard bird!!!!!! serve with german potato salad or mashed tators!!!!!
Sounds delish!
Taterbug
Congrats to your wife for finishing the semester and doing so well! And that chicken looks FANTASTIC…
Thanks! I’ll pass the congrats along to her. Let me know if you try the chicken. 🙂
Mary
I can almost smell it frying – yummy yum!!!!! I’m going to have to try this come cooler weather.
I’ll be the first to admit that it sure does heat up the kitchen,but it is sooo good! Let me know what you think when you do give it a try.
Kathryne
This is one way I must try.
Thanks for sharing
I hope you enjoy! 🙂
Terri
I feel the same way about doing fried chicken,but this makes me want to! Yum
It’s just so much work! But I do it for special occasions! 🙂
Belinda
Oh so good !!!!!!