Southern-Style Buttermilk Fried Chicken

Oh my, I may be a Northern Girl but I know good Southern Fried Chicken when I taste it! I never grew up eating fried chicken and my husband had a craving for some good “Southern-Sytle” fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. This recipe is perfect because it has a buttermilk marinade.

I put the cut up chicken in a glass bowl and filled it with the marinade. I turned the chicken a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used 3 cups flour, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 2 tsp. paprika, 1 tsp. salt. 1 tsp. pepper. I then follwed the steps outlined in this recipe. We used an electric fryer so our cooking time was a bit less than 30 minutes. You have to watch your chicken closely.

I don’t know which I like better -fried chicken that’s fresh out of the frier warm or cold out of the fridge the next day. Either way, I’m hooked! Thanks for a wonderful recipe that definitely makes “Southern-Sytle Buttermik Fried Chicken”!

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I myself am giving it a 4 but my grown daughter gives it a 5. I did keep to the recipe except I did add some salt and pepper to the flour mixture. I kept chicken in buttermilk mixture 3 hrs, I’ll do longer next time. I thought it was good but next time I might add more more seasoning for myself. Make sure your oil isn’t too hot and you won’t burn it. I started out on med and then moved it a little lower after I flipped the chicken. 15 mins on each side for me but you really need to watch it while cooking. Don’t let your oil overheat. The breading was a little tougher than I’m use to.

I give 3 stars only because it needs more seasoning. But very crispy outside and juicy on inside. Will use more spices next try


2 cups buttermilk
1 tablespoon Dijon mustar

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