"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Buttermilk fried chicken Recipe

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This recipe for Buttermilk fried chicken, by , is from Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lana Hansell


6-8 pieces of chicken (see note below)
1-2 cups buttermilk
Salt & pepper
2 eggs
1/4 cup hot sauce

2 cups all-purpose flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon cayenne pepper (optional)

Cover chicken in buttermilk and marinate for 4-6 hours (or overnight). Drain chicken then lightly season with salt and pepper; set aside.

Whisk together eggs and hot sauce in a shallow bowl; set aside.

Combine flour and remaining ingredients in a large bowl and mix well. Reserve 1/4 cup of mixture for gravy. Set aside.

Heat 3-4 inches of oil or shortening in a large pan or skillet (I use my 12-inch Dutch oven) to 325 degrees if using bone-in pieces or 350 if using boneless (see note below).

Dredge one piece of chicken in flour and shake off any excess. Dip chicken in egg wash and shake off any excess. Dredge chicken back in flour once more taking care to thoroughly coat the chicken; shake off any excess. Repeat with remaining chicken pieces. I usually get 2 coats done on all chicken but do not exceed 3 coats.

Fry chicken until dark golden brown on the outside and juices run clear on the inside. Cook in batches so not to overcrowd the pan.

I usually put done chicken on a pan and put in oven to keep warm until all batches are done.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I find you cannot even taste the Franks hot sauce and it is not spicy but it adds so much flavor. Also to make your life easier, you can make the flour in advance and keep in a jar to make prep easy the next time.

My favorite sauce is a modified Chick-fil-a sauce

1/2 cup Mayonnaise
2 Tbsp honey
2 Tbsp dijon mustard
2 Tbsp ketchup
1 tsp worcestershire sauce

Combine and refrigerate until Chicken is done.




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