Bev's Buttermilk Southern Style Spice Fried Chicken

Grandmother 's fried chicken with my added spices


prep 0:20       total 1 day 5:40


8 servings



2 chickens


1 qt. buttermilk
2 tbsp. Kosher salt
2 tbsp. hot sauce

Spice mix

1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
3 tsp. cayenne pepper (can use less)
1 tbsp. black pepper
1 tbsp. white pepper
2/3 tsp. rubbed sage
1/3 tsp. poultry seasoning
1/2 tsp. ground coriander
1/2 tsp. celery seed or
celery salt
3/4 tsp. ground cardamon
2 tbsp. kosher salt
1/4 tsp. cinnamon

For deep frying

2 cups buttermilk
3 cups flour, divided in half
Oil, your choice


Cut each chicken into 8 pieces each.

In a large bowl whisk together 1 qt buttermilk, 2 tbsp kosher salt, and 2 tbsp hot sauce. Add the chicken, turn to coat, cover and refrigerate 4 hours to overnight.

Combine spices together and mix well.

Place the 2 cups of buttermilk in a bowl, stir in half of the flour and 1/2 of the spices. Drain the chicken and pat dry. Add remaining spices to remaining half of flour. Dip chicken in the buttermilk and flour mixture, then place on drain rack to drain off excess, then dredge in the flour and spice mixture shaking off excess flour before putting in the oil.

Pour about 3 inches oil into a deep cast iron skillet on medium high heat and heat to 375 degrees reading on candy or deep fry thermometer. work in batches of 3-4 pieces at a time until golden brown about 20 minutes or until dark meat reads 165 on meat thermometer, and breast meat read 170 degrees. Drain on drain rack, serve hot.

Author's Comments

Peanut oil works great, but remember allergies. I use Canola and olive oil blend this is a good sub.

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