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Buttermilk Fried Chicken

A classic comfort food from the American South.
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American


  • 2 cups all-purpose flour
  • tablespoon salt
  • ½ tablespoon ground thyme
  • ½ tablespoon basil
  • tablespoon oregano
  • 1 tablespoon celery salt
  • 1 tablespoon black pepper
  • 1 tablespoon dry mustard powder
  • 4 tablespoons paprika
  • 2 tablespoons garlic salt
  • 1 tablespoon ground ginger
  • 3 tablespoons ground white pepper
  • 1 whole chicken
  • 1 egg beaten.
  • 1 cup full-fat buttermilk
  • vegetable oil for frying


  • Cut the chicken into breast, thigh, leg, and wing pieces.
  • In a shallow bowl, mix together the flour and all of the seasonings.
  • In a large bowl, add buttermilk and beaten egg. Stir or whisk to combine.
  • Add the chicken pieces to the buttermilk mixture.
  • Soak the chicken for about 30 minutes.
  • Place a wire rack on top of a baking sheet.
  • To bread the chicken, remove the chicken from the buttermilk and shake off excess.
  • Place each piece into the flour mixture.
  • Coat the chicken fully and then shake off all of the excess flour.
  • Place the chicken onto the wire rack.
  • Bread all of the chicken. The breaded chicken should rest for about 15 minutes before frying.
  • Heat oil to 350 degrees in a deep fryer. If you do not have a deep fryer, you should use a Dutch oven and fill it half full of vegetable shortening. If you are using a Dutch oven, use a thermometer to make sure the temperature is maintained at 350 degrees. If the temperature drops too low, the breading will become greasy.
  • Cook the chicken in 2 or 3 batches. The breasts and thighs will take about 15 to 18 minutes to cook. The wings and legs will take about 12 to 13 minutes to cook.
  • Drain the fried chicken on a clean wire rack on top of a baking sheet.
Keyword Buttermilk, Chicken, class recipe

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