| Total: | 8 hr 45 min |
| Prep: | 8 hr 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- One 3-pound fryer chicken, cut into pieces
- 2 cups buttermilk
- 6 cloves garlic, smashed
- 1 large onion, sliced
- 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups flour
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- Salt and pepper
- 3 cups solid vegetable shortening
Instructions
- Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350 degrees. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry on 1 side for 20 minutes, then turn to finish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2168 |
| Total Fat | 191 g |
| Saturated Fat | 49 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 55 g |
| Cholesterol | 178 mg |
| Sodium | 1718 mg |
Reviews
This was so delicious. I used skinless boneless chicken thighs and it was still crispy and moist. I fried in Crisco and finished in the oven for 20 minutes. My husband was a happy guy
Really good. I followed the suggestions of others and cooked it at 285 and it was golden brown and juicy. The onions are great too, we even fried the garlic, so good!
Been doing fried chicken for 60 years…..consensus is that this is the total best!
I make milk-pepper gravy with it. Just made for big family dinner and served with tomato relish, Hubbard squash, and corn. Big salad too…..big hit…family couldn’t get enough! Moist, juicy, tasty, crispy….what more do you want?
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I made this tonight. I love the crispy coating, But I also found that 350 was too high, My chicken came out VERY dark. To the second batch I salted the chicken before I coated it, dropped the temp to about 285- 300 and this was better. Came out moist and the onions were a great plus! Thank you, I will make this again.
Read more at: http://www.foodnetwork.com/recipes/buttermilk-fried-chicken-recipe0.html#comments?oc=linkback
very good rate it 6 stars everyone enjoyed will cook it many more times
very good rate it 6 stars everyone enjoyed will cook it many more times
This chicken is super crispy and lots of flavor. The onion rings are out of this world. I added lots of spices like the receipt called for and it made the chicken very tasty. I soak my chicken over night and made them the next evening, I did not have store bought buttermilk so I made it home made. Yes I am making this again !!!!!
This was the best fried chicken I have ever made and I have been making fried chicken for 38 years. The person that said it was bland and would never make again must have missed something and if you want more salt or seasoning you can certainly put it directly on the chicken before you coat in flour or add more seasoning to the flour to your preference. Anyway give it a try and I don’t think you’ll be sorry.
Found I burnt chicken a bit at 350 degrees. I waivered around 275 degrees and it cooked much better. Also, not wanting to waste anything, I took the onions, let them drip off in the colander and shook them in the bag of flour and cooked them. Wow!!! The best fried onions slices we’ve ever had! Almost better than the chicken!
Kelly Barry
Palos Verdes Estates, CA
THE BOMB! i wanna see it get better than this