Buttermilk Fried Chicken

ADD YOUR COMMENT

Calshondra Williams

"Yum! awesome recipe. Chicken is so moist and crispy. Family really enjoyed it. Thanks for sharing. "

sylvia

"My new favorite fried chicken! Family all loved it, easy to make, and delicious "

Kathy Simeon

""BEEN WAITING FOR A GOOD RECIPE FOR CHICKEN!!! THANK YOU VERY MUCH! !!"

Murle Pitts

"I will be trying this it so good,Plesae send me the this so i can try it soon"

Rex

"looks so very good"

linda

"so yummy"

"Every time I try to make fried chicken it comes out soggy.This looks easy enough(I HOPE)"

Gwen Ramirez

"Guess what I am having for Christmas dinner...love Perdue"

Linda Morrell

"I was surprised baking powder was added to the flour. I am going to try this recipe. It sounds great!"

April D Johnson

"amazing !"

Deborah Kats

"Delicious!"

Diane

"These are great!....always make this with buttermilk!!! Very tasty! ?"

Elizabeth

"This is the way to make real fried chicken, and I have tried a lot of recipes, this is the easiest and best, I did add a few extra spices"

Irene Levan

"Yum,Yum!!!!"

Alice Wilkey

"I want some of this. I love Chicken"

Mark Weems

"Being a southerner, this is a tradition as well as a tradition. Ths recipe would be a much welcomed addition to an age old southern tradition."

Yi Chen Brazier

"it looks easy n yummy, i will try it"

Diana Beatty

"I love fried chicken and I have heard of using buttermilk just never tried it this way but, sounds really easy and simple and looks delicious."

ALBA EMERIC

"THIS CHICKEN LOOKS AMAZING, TRYING THE RECIPE."

Renee Penn

"It is the best homemade chicken that I have every eaten. My family lovea it also."

Diana Beatty

"I have never used buttermilk before but, I think it makes a lot of sense to do so since regular milk would not have that partcular flavor and this seems like such an easy recipe and I do love fried chicken"

Arnold Graber

"Good looking fried chicken. Check it out"

robert turner

"I don"t buy perdue chicken ,,never have liked huge chickens for frying"

Cheryl Bargo

"5 star worthy recipe "

Lori Reynolds

"The only my grandma would make chicken."

Stephanie Joseph

"amazing, must try! "

Mary

"Great family friendly recipe. My son in law has been asking for fried chicken and here it is! Thanks for posting."

Lisa

"This is great. I like to add hot sauce to my buttermilk. Large breasts are harder to cook but I like dark meat anyways."

PAGE

"Came out AMAZING! Making for visiting family next week."

Buttermilk Fried Chicken

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PERDUE^® Fresh Whole Chicken with Giblets

In The Fresh Meat Case

Buttermilk Fried Chicken

PREP TIME: 1hr 30min COOK TIME: 40min
Serves 6

PREP TIME: 1hr 30min COOK TIME: 40min

Serves 6

294
Calories
18g
Protein
387mg
Sodium
3g
Sat. Fat
0g
Sugar

Serving Per Recipe: 6
Amount Per Serving
Calories 294
% Daily Value*
Total Fat 15g	23%
	Saturated Fat 3g	15%
Cholesterol 96mg	32%
Sodium 387mg	16%

Total Carbs 10g	3%
	Dietary Fiber 0g	0%
	Sugars 0g
Protein 18g
Vitamin A 15%
Vitamin C 4%
Calcium 2%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® Fresh Whole Chicken with Giblets

In The Fresh Meat Case

PERDUE^® Fresh Whole Chicken with Giblets

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Ingredients

1 PERDUE^® Fresh Whole Chicken with Giblets or PERDUE^® Fresh Whole Chicken, Cut-Up with Giblets

2 cupsbuttermilk

3 cupsall-purpose flour

1 tbsp.baking powder

1 tbsp.salt

2 tsp.garlic powder

1 tsp.black pepper

Vegetable oil for frying

Step 1

Marinate

Cut whole chicken into 8 pieces. In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 1 hour or up to overnight.

Step 2

Shake

In another resealable plastic bag, combine flour, baking powder, salt, garlic powder and black pepper. Shake to mix well. Move one piece of chicken at a time from marinade into flour mixture. Shake well to coat completely. Place on rack and continue with remaining chicken.

Step 3

Fry

Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry chicken a few pieces at a time so oil doesn’t cool down. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes. Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.

TIP

TIP: Don’t have a deep-fry thermometer? You can tell when oil is hot enough with a wooden spoon. Stick spoon into oil so that handle touches bottom of pot. Oil will bubble around handle when it’s hot enough for frying.