Easy Buttermilk Fried Chicken


Nice and Easy Recipe



  • 1 3 lb whole chicken cut up
  • 2 cups whole buttermilk
  • Peanut oil for frying
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 3 large eggs
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • Place chicken pieces into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight. May cut super large breast pieces in half to allow for more even cooking, if needed.
  • Fill a deep fryer, deep medium-large pot or dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F.
  • In a shallow dish or plate, sift together the flour, salt, pepper, garlic powder, onion powder, paprika and cayenne.
  • In a separate dish whisk together eggs with salt and pepper.
  • Remove the chicken from the buttermilk shaking off the excess. Dip into flour, then into egg wash then into flour again. Have nearby a pan, arrange breaded pieces on pan.
  • Gently lower pieces into the hot oil a few pieces at a time skin side down. Maintain temperature while cooking to around 325-350°F.

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