Buttermilk Fried Chicken

Buttermilk Fried Chicken
Servings: 4 Prep 20 mins Cook 375°F 7 mins to 9 mins Chill 1 hr Bake 350°F 15 mins to 20 mins


  • 1 chicken (2-1/2 pounds) quartered and skinned
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground hot red pepper
  • 1 1/2 cups buttermilk
  • Vegetable oil, for frying
  • 3/4 cup packaged plain bread crumbs

Make It

1. Cut wings from breast quarters. Place chicken in 10-inch pie plate. Sprinkle both sides with black and red pepper. Pour on buttermilk. Cover; refrigerate at least 1 hour, turning over once.

2. Preheat oven to 350 degrees F. Pour enough vegetable oil into electric skillet or regular large skillet to reach a depth of 1/2 inch. Heat oil to 375 degrees F.

3. Spread bread crumbs on waxed paper. Lift chicken from buttermilk; coat chicken on all sides with the bread crumbs.

4. Carefully cook chicken in oil to brown on both sides, 7 to 9 minutes total. Drain on paper toweling. Arrange chicken in single layer in shallow baking pan.

5. Bake in preheated 350 degrees F oven for 15 to 20 minutes or until tender and the meat is no longer pink near the bone.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 448, Fat, total (g): 24, chol. (mg): 104, carb. (g): 18, pro. (g): 38, sodium (mg): 355, Percent Daily Values are based on a 2,000 calorie diet.