Buttermilk Fried Chicken


Crunchy, tangy, and golden brown; buttermilk fried chicken
is a Southern American classic



As an American, no fried chicken series would be complete without a classic Southern buttermilk fried chicken. Lillie from Alabama explained this dish and what it means to her as someone who lives in the South. 

Buttermilk fried chicken is a super crispy fried chicken dredged in buttermilk, dipped into flour seasoned with Creole seasoning, and then fried until crispy and golden brown. The fried chicken is typically divided into light meat, which includes the breast and wings, and dark meat, which is thighs, and legs. Buttermilk is an extremely important part of making fried chicken. It keeps the chicken moist while giving it a fantastic flavor.  Buttermilk is the residual creamy liquid leftover when making butter. Its primary role in this dish is to tenderize the chicken.  

Lillie loves buttermilk fried chicken because it reminds her of home and the wonderful smells of fried food fill her house while it cooks. Fried chicken is one of her favorite comfort foods, and it gives her a sense of peace. 

The Southern parts of The United States are famous for their fried food, especially chicken. Southern food is absolutely delicious, and most Americans tend to be somewhat familiar with the food since it is iconic to American traditions. Buttermilk fried chicken is an easy dish to make with ingredients that are easy to find, making it an easy recipe for everyone to try. Not only does it represent southern food, but it also represents the culture of Louisiana because of the spicy Creole seasoning. 

Watch the Video

Buttermilk Fried Chicken


For chicken

  • 1 lb chicken peices legs, thighs, etc.
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp paprika
  • ½ tsp white pepper
  • ¼ tsp dried rosemary
  • ¼ tsp ground thyme
  • ¼ tsp dried oregano
  • ¼ tsp dried sage
  • ¼ tsp cayenne pepper
  • 2 cups buttermilk

For seasoned flour

  • 2 cups flour
  • 1 tsp salt
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp white pepper
  • ½ tsp onion powder

For frying

  • 2 ½ qt peanut oil


  • Toss chicken pieces, black pepper, salt, paprika, white pepper, rosemary, thyme, oregano, sage, and cayenne together in a large bowl.
  • Stir in buttermilk until chicken is evenly coated. Cover and refrigerate for 6 hours.
  • Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  • Remove chicken from buttermilk and dredge each piece in seasoned flour; shake off any excess and transfer to a plate.
  • Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C).
  • Add chicken pieces to the hot oil and fry for 10 minutes. Turn chicken pieces and fry for another 10 to 15 minutes.
  • Transfer fried chicken to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.
Course: Dinner
Region: North America
Keyword: Comfort food


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Drown me in this buttery cheesy sauce, or y’know put it on schnitzel