Southern Style Buttermilk Chicken. My Version.

Southern Style Buttermilk Chicken

This is my second time to make this crispy chicken. I have used 2 recipes I found online which I mixed and matched the ingredients and adjusted the method to satisfy my taste. I’m pretty satisfied with this in terms of taste and crunchiness! Sure is best served hot or even cold, yes a great picnic food too!
I must admit though that this time I added an extra ingredient to my chicken, you’ll find it in the method below. By the way, there is no gravy as the chicken is ‘fat’ enough for me….no gravy means no extra cross training, lol!


Marinade mix:
8pieces chicken legs, thighs and legs sliced apart
1 tsp ground black pepper
1/2 tsp cayenne powder
1 tsp salt
1 tsp paprika powder
1 tsp dried parsley
1 tsp oregano
1/2 tsp garlic powder
2 cups buttermilk

Flour seasoning:
2 cups flour
1 tsp salt
1 tsp paprika
1/2 tsp cayenne
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 tsp dried oregano
3 tbsp panko bread crumbs. This is optional, I just wanted extra crunch on the skin..yummy!
Frying oil, choose the best oil for best taste.


Mix all the marinade ingredients together in a big bowl, add the chicken parts then mix carefully. Make sure chicken is fully submerged, cover with plastic and then refrigerate for 8 hours to a day. The longer you marinade, the better your chicken will taste. When you are ready to fry, drain the excess marinade by using a wire rack.

Mix together the flour seasoning ingredients in a large bowl and toss the chicken into the flour. Better to use your hands to coat the meat well, shake off excess flour, set aside.

You can either use a deep frier or a deep pan that can hold oil enough to submerge your chicken parts.

To make sure my chicken is cook through, instead of turning the heat to maximum 170 C , I instead fry them on 150 C for 8-10 minutes constantly checking the color. When skin turns golden light brown, crack it up to 170 C for the next 2 minutes.

For best result, meaning not greasy when you bite on them, first allow to drain on a wire rack for few minutes before serving. Serve with your favorite salad or french fries on the side. Enjoy!

You can also find me on Instagram: @TSDFOODIE

1 Comment »

thess on August 26th 2013 in Home cooking

One Response to “Southern Style Buttermilk Chicken. My Version.”

  1. Kirk responded on 18 Sep 2013 at 11:13 pm #

    Looks lovely Thess!

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