Southern Buttermilk Fried Chicken Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Chicken pieces3 Pound
 All purpose flour2 Cup (32 tbs)
 Celery salt1 1⁄2 Teaspoon
 Dried thyme1 Teaspoon
 Black pepper1⁄2 Teaspoon
 Dried marjoram1⁄2 Teaspoon
 Buttermilk1 3⁄4 Cup (28 tbs)
 Vegetable oil2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6622 Calories from Fat 4321

% Daily Value*

Total Fat 488 g750.8%

Saturated Fat 68.5 g342.6%

Trans Fat 0 g

Cholesterol 952.4 mg

Sodium 3184 mg132.7%

Total Carbohydrates 215 g71.7%

Dietary Fiber 10.3 g41.1%

Sugars 0.9 g

Protein 334 g667.6%

Vitamin A 22.1% Vitamin C 59.3%

Calcium 35.6% Iron 181.6%

*Based on a 2000 Calorie diet


Rinse chicken; pat dry with paper towels.
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.