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Buttermilk Fried Chicken

By: John Goins from
Buttermilk Fried Chicken
Buttermilk Fried Chicken

"This recipe makes juicy on the inside and crispy on the outside chicken. This buttermilk fried chicken recipe is a delicious dinner idea for the family. This step-by-step chicken recipe shows you how to get a perfectly delicious buttermilk batter for crunchy fried chicken. You can use 3/4 cup yogurt combined with 1/4 cup whole milk as a substitute for buttermilk. Similarly, you can use the juice of half of a lemon in 1 cup of milk. In addition, you can use vegetable oil or other non-flavored oil in frying. Moreover, oils with a high smoke point are best."

NotesServe it with these herby potatoes and this fresh orange salad to make a complete meal.

Crowd-pleasing golden fried chicken strips, perfect to savor with a crisp light white wine.


Preparation Time10 min

Cooking Time30 min

Cooking MethodSkillet


  • 2 pounds chicken
  • 2 cups buttermilk
  • 2 ounces onion
  • 2 teaspoons dried tarragon
  • 2 teaspoons dried thyme
  • 1 ounce fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 2 cups flour
  • 1 teaspoon garlic powder


  1. Mix the buttermilk, minced onions, chopped parsley, dried herbs, paprika, and cayenne in a large bowl.

  2. Put the chicken pieces in the buttermilk mixture and coat completely.

  3. Marinate overnight or at least 3 hours.

  4. Combine flour, garlic powder, onion powder, salt, and pepper in a large bowl.

  5. Drain the chicken and dredge in the flour seasoning.

  6. Heat oil in a thick-bottomed pan and fry the chicken until golden brown.

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