Recipes Meat and Poultry Chicken Fried Chicken Recipes Southern-Style Buttermilk Fried Chicken 4.2 (184) 151 Reviews 41 Photos This buttermilk fried chicken is a down-home recipe I have used for years, and I thought I would share it. The buttermilk marinade is terrific and is such a comfort food. This is not a recipe that can be done quickly, but the wait is well worth it! Submitted by pinkchef Updated on February 25, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 41 41 41 41 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 2 hrs Total Time: 3 hrs Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 cups buttermilk 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 whole chicken, cut into pieces 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder 5 cups vegetable oil for frying Directions Whisk together buttermilk, mustard, salt, pepper, and cayenne in a bowl. Allrecipes/Stacy Allen Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours. Allrecipes/Stacy Allen Combine flour, baking powder, garlic powder, and onion powder in another resealable plastic bag; shake to mix thoroughly. Allrecipes/Stacy Allen Working with one piece at a time, transfer marinated chicken to the dry ingredient bag, seal the bag, and shake well to coat. After all chicken pieces are coated, repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again. Then heat oil in a large frying pan over medium-high heat. Place chicken on the pan. Allrecipes/Stacy Allen Allrecipes/Stacy Allen Fry chicken in batches in hot oil, turning chicken occasionally, until golden brown and juices run clear. An instant-read thermometer inserted into the meat should read at least 165 degrees F (74 degrees C). Allrecipes/Stacy Allen Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. The nutrition data for this recipe also includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. I Made It Print 407 home cooks made it! Nutrition Facts (per serving) 480 Calories 27g Fat 29g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 480 % Daily Value * Total Fat 27g 34% Saturated Fat 6g 28% Cholesterol 77mg 26% Sodium 650mg 28% Total Carbohydrate 29g 11% Dietary Fiber 1g 4% Total Sugars 4g Protein 29g 58% Vitamin C 1mg 1% Calcium 195mg 15% Iron 3mg 16% Potassium 312mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.