quick, flavorful, and fresh. The ingredients in this dish are wonderful.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (3 pound) chicken, cut into 8 pieces
- 2 quarts buttermilk
- 2 tablespoons hot pepper sauce (such as Tabasco®)
- 2 tablespoons crushed garlic
- 2 cups vegetable oil for frying
- 3 ½ cups all-purpose flour
- 1 ½ tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground dried sage
- 1 tablespoon paprika
- 1 tablespoon garlic powder
Instructions
- Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
- The next day, preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn’t smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
- Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9×13-inch baking dish.
- Bake uncovered in the preheated oven for 1 hour.
- The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 514 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 971 mg |
| Sugars | 12 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this many times. Delious! I baked on a rack to keep chicken crisp.
this is my go to fried chicken receipe – and I’m making it tommorow once again for July th!!
I made half the recipe for four, thin-cut chicken breasts. I soaked the chicken in buttermilk and garlic overnight, leaving out the hot sauce. For the flour mixture, I skipped the sage. I cooked them two at a time in a cast iron pan and baked for an hour. So I followed the recipe, except for the hot sauce and sage.
I thought the flavor was great however the second process of keeping it in the oven for an hour kind of made it soggy . Next time I try this recipe ill fry it a minute or two longer and serve it right away.
i don’t think I’ll bake these next time. I was careful to drain on paper towels and suck out as much of the grease from frying before putting in the oven but they still ended up sitting in a little grease once fully cooked and the bottom was a little mushy.
i truly liked this also but i did change a few things like i added some garlic to the buttermilk , i added salt and peper and 2T crushed hot pepers as i didnt have hot sauce , sorry but the flour was way to much i should have read the reviews before making this ,but i will know next time , and yes i would make this again ,i think you can do what you want in seasons to your taste with this
Really liked the flavor from the buttermilk soak and the seasonings in the breading. No offense to Mamaw, but there was no way I was going to waste 2Q of Buttermilk. I used about 2-2.5 cups, not reducing the hot pepper sauce or garlic, and it was fine. Also cut the flour to 2C (not changing the seasoning amounts) and still had flour left over (which we used in biscuits and gravy). These pieces wanted to brown very quickly and only took about 3-3.5 minutes per side, then all went in the oven for 45 minutes (my chicken pieces were on the small side). Had no problems with breading falling off or chicken not cooked through. Tasted good cold too and reheated nicely in the oven.
very good! in the buttermilk i put a couple chipotle peppers in adobo. i used 2C of flour (and still had a lot left) but the whole amounts of the seasonings to make it more flavorful. i also added a TB of thyme and onion powder. i dredged them then put back in buttermilk and redredged to get a thick crust. i used boneless breasts and i think next time I will halve them along the thickness to make them thinner and just cook completely in the oil and place in a warm oven only until serving.
This was really good. There was flavor with each bite. My husband said it was amazing and this was a keeper. I did change somethings. I used large chicken breast that I cut up. I marinated in 2 cups of buttermilk. When I had decided to make this it was the night before so I did not marinate it till 6:30am before work. My husband didnt tell me we ran out of hot sauce so I just did buttermilk and garlic powdered (i didnt have fresh garlic). After work I bought hot sauce and added it in for about 30 min then i cooked everything. The otherthing is i didnt have sage so i subsitituted it for Thyme instead. Otherwise it was great.
My family enjoyed this! I have always been nervous about making fried chicken, mostly because of the mess with splattered grease. I did not have that problem because the chicken was not fried for very long. Next time I will cut the amount of garlic powder in half.
Wow… I made this recipe tonight and all the plates were cleaned! I followed the steps exactally and decided to make some gray with the left over flour breading spice mix and it was so tasty! My ten year old even loved it and my 5 year old could not stop eatig all the crunchies… Fantastic! Thank you for posting this one!
I used this as a baseline. My alteration had no sage or paprika (I have non). I used an egg with the buttermilk and did not get to soak overnight. I did find the sugar a nice touch. I used garlic powder, baking powder, sea salt (a lot in the buttermilk and the dry ingredients). I added curry powder and chicken soup base for flavor, great idea! I also used Louisiana seasoning, Cavenger’s seasoning, oat flour, and fresh ground pepper. It was very juicy and moist. you can taste the sweetness of the brown sugar, makes you nibble at the crusty skin!
This definately has lots of flavor. My family loved it. I wish I knew what the secret to keeping the crusty skin from falling off. Some of the pieces lost their coating. Love it and will make it again.
Just finished making this recipe. I followed recipe to the T. Chicken was moist but needs a bit more flavor. Next time, I will add 3 teaspoons of salt instead of 2 and less flour. For 10 pieces of chicken, this was way too much flour. I will try 2 cups flour.
I made this for dinner last night and it was delicious!!! Although messy to make or maybe it’s just that i am a messy cook. lol! Great recipe and i will definitely be making it again.