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Southern Buttermilk Fried Chicken Recipe
|Chicken pieces/Null||3 Pound (NULL)|
|All purpose flour/Null||2 Cup (32 tbs) (NULL)|
|Celery salt/Null||1 1⁄2 Teaspoon (NULL)|
|Dried thyme/Null||1 Teaspoon (NULL)|
|Black pepper/Null||1⁄2 Teaspoon (NULL)|
|Dried marjoram/Null||1⁄2 Teaspoon (NULL)|
|Buttermilk/Null||1 3⁄4 Cup (28 tbs) (NULL)|
|Vegetable oil/Null||2 Cup (32 tbs) (NULL)|
Serving size: Complete recipe
Calories 7929 Calories from Fat 5791
% Daily Value*
Total Fat 651 g1001.6%
Saturated Fat 116.4 g582%
Trans Fat 0 g
Cholesterol 1020.5 mg340.2%
Sodium 3088.7 mg128.7%
Total Carbohydrates 215 g71.7%
Dietary Fiber 10.3 g41.1%
Sugars 0.9 g
Protein 296 g591.7%
Vitamin A 46.1% Vitamin C 43.5%
Calcium 34.2% Iron 182.3%
*Based on a 2000 Calorie diet
Combine flour, celery salt, thyme, pepper and marjoram in shallow bowl.
Pour buttermilk into medium bowl.
Heat oil in large skillet* over medium heat until oil reaches 340°F on deep-fat thermometer.
Dip half the chicken in buttermilk, one piece at a time; shake off excess buttermilk.
Coat with flour mixture; shake off excess.
Dip again in buttermilk, then coat with flour mixture.
Fry chicken, skin side down, 10 to 12 minutes or until brown; turn and fry 12 to 14 minutes or until brown and chicken is no longer pink in center.
Drain on paper towels.
Repeat with remaining chicken, buttermilk and flour mixture.