Buttermilk Fried Chicken

22 COMMENTS

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

Calshondra Williams

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

sylvia

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

Kathy Simeon

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

Murle Pitts

"looks so very good"

Rex

"so yummy"

linda

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

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

Gwen Ramirez

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

Linda Morrell

"amazing !"

April D Johnson

"Delicious!"

Deborah Kats

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

Diane

"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"

Elizabeth

"Yum,Yum!!!!"

Irene Levan

"I want some of this. I love Chicken"

Alice Wilkey

"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."

Mark Weems

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

Yi Chen Brazier

"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."

Diana Beatty

"THIS CHICKEN LOOKS AMAZING, TRYING THE RECIPE."

ALBA EMERIC

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

Renee Penn

"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"

Diana Beatty

"Good looking fried chicken. Check it out"

Arnold Graber

Intro
Ingredients
Ta da

Buttermilk Fried Chicken

Ingredients

1	PERDUE® Fresh Whole Chicken or PERDUE® Whole Cut-Up Chicken
2 cups	buttermilk
3 cups	all-purpose flour
1 tbsp.	baking powder
1 tbsp.	salt
2 tsp.	garlic powder
1 tsp.	black pepper
	Vegetable oil for frying

Buttermilk Fried Chicken

make it in:

2Hrs 10Min

WITH PERDUE® Fresh Whole Chicken

Serves 6 | Prep Time: 90 Min | Cook Time: 40 Min

Learn how to make this delicious recipe!

WATCH VIDEO

Nutritional Information

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%

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

Buttermilk Fried Chicken

Ingredients

1	PERDUE® Fresh Whole Chicken or PERDUE® Whole Cut-Up Chicken
2 cups	buttermilk
3 cups	all-purpose flour
1 tbsp.	baking powder
1 tbsp.	salt
2 tsp.	garlic powder
1 tsp.	black pepper
	Vegetable oil for frying

Step one: 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.

How to: Marinating

Step two: 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 three: 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: 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.