Buttermilk-Fried Chicken

My mother's recipe for buttermilk-fried chicken, which I request every time I go home to visit.


prep 0:30       total 1:15


6 servings



6 pieces chicken
1 pint buttermilk
1 cup flour
1 tbsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
Olive oil or
vegetable oil
2 cups chicken stock


1 tbsp. flour
2 tbsp. milk


Marinate the chicken in buttermilk for 8 hours.

Heat a cast iron skillet. Place enough oil in the skillet until it fills 1/4-inch of the skillet. Heat until a droplet of water sizzles when placed in the oil.

In a plastic bag, mix together the flour and seasonings. Shake the buttermilk off each chicken piece, then dredge the chicken in the flour mixture. Place each chicken piece in the skillet.

Brown the chicken pieces, about 3 minutes on each side. After the second side of the chicken pieces are brown, add chicken stock to the pan. Turn heat down to simmer. Do not cover chicken; allow to simmer for about 20 minutes.

Remove from pan, place on oven-proof platter. Place platter in 200F oven to keep warm while making pan gravy.

Add the flour and milk to the pan drippings, bring to a simmer and stir until reduced to the desired thickness. Season to taste.

Author's Comments

Instead of pre-mixed poultry seasoning, I often throw together a seasoning mixture using fresh herbs, with a heavy emphasis on sage:
2 cloves garlic, finely minced
10 sage leaves, finely chopped
20 rosemary needles, finely chopped
1 sprig parsley, finely chopped
1 sprig oregano, finely chopped
1/2 tsp. smoked paprika

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