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Southern Buttermilk Fried Chicken from Retro Rose

Buttermilk fried chicken, a staple of the South.
Prep Time1 d
Cook Time1 hr
Total Time1 d 1 hr
Course: Entree
Cuisine: American
Servings: 4
Author: Angela Roberts

Ingredients

  • 1 chicken cut into 10 pieces (not including backs)
  • salt
  • 2 cups peanut oil or canola oil

Buttermilk Marinade

  • 2 cups buttermilk
  • 1 teaspoon onion powder
  • 1 teaspoons cayenne powder
  • 1 garlic clove smashed
  • 3-4 sprigs fresh thyme
  • handful of fresh parsley
  • salt
  • pepper

Seasoned Flour

  • 2 cups all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne powder
  • 2 tablespoons finely chopped parsley

Instructions

Buttermilk Marinade

  • Combine all ingredients together.

Seasoned Flour

  • Combine flour and spices. Use more or less cayenne powder, as desired.

Fried Chicken

  • Salt chicken liberally and wrap in plastic for at least 24 hours.
  • Remove chicken and place in buttermilk marinade no longer than 8 hours, but at least 4 hours.
  • Remove chicken from buttermilk, shake off and dip into flour.
  • Heat oil in electric frying pan or cast iron pan to 350 degrees.
  • Fry the breasts first without crowding until golden brown and juices run clear.
  • Fry remaining pieces, until golden brown and juices run clear.
  • Remove to paper towels.