Buttermilk Fried Chicken
"Yum! awesome recipe. Chicken is so moist and crispy. Family really enjoyed it. Thanks for sharing. "
Comment Calshondra Williams
"My new favorite fried chicken! Family all loved it, easy to make, and delicious "
Comment sylvia
Comment Kathy Simeon
"I will be trying this it so good,Plesae send me the this so i can try it soon"
Comment Murle Pitts
"looks so very good"
Comment Rex
"so yummy"
Comment linda
"Every time I try to make fried chicken it comes out soggy.This looks easy enough(I HOPE)"
Comment 5
"Guess what I am having for Christmas dinner...love Perdue"
Comment Gwen Ramirez
"I was surprised baking powder was added to the flour. I am going to try this recipe. It sounds great!"
Comment Linda Morrell
"amazing !"
Comment April D Johnson
Comment Deborah Kats
"These are great!....always make this with buttermilk!!! Very tasty! ?"
Comment 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"
Comment Elizabeth
Comment Irene Levan
"I want some of this. I love Chicken"
Comment 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."
Comment Mark Weems
"it looks easy n yummy, i will try it"
Comment 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."
Comment Diana Beatty
"It is the best homemade chicken that I have every eaten. My family lovea it also."
Comment 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"
Comment Diana Beatty
"Good looking fried chicken. Check it out"
Comment Arnold Graber
"I don"t buy perdue chicken ,,never have liked huge chickens for frying"
Comment robert turner
"5 star worthy recipe "
Comment Cheryl Bargo
"The only my grandma would make chicken."
Comment Lori Reynolds
"amazing, must try! "
Comment Stephanie Joseph
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Buttermilk Fried Chicken


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

Buttermilk Fried Chicken

  • Time PREP TIME: 1hr 30min COOK TIME: 40min
  • Serve SERVES 6
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%
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.

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

Buttermilk Fried Chicken



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.

How to: Deep Frying

Step four: Serve

Serve hot. Or cool chicken to room temperature. Place it in a sealed container and refrigerate to enjoy the next day


Buttermilk Fried Chicken

Rated 5/5 based on 26 customer reviews
Keep it juicy inside and crispy outside with this buttermilk fried chicken recipe that would make your grandmother proud. Serves 6 https://www.perdue.com/recipeimages/220x220_buttermilk_fried_chicken.jpg https://www.perdue.com/recipeimages/220x220_buttermilk_fried_chicken.jpg

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