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Buttermilk Fried Chicken

Oxmoor House
Hands-on time 40 mins
Total time 9 hrs, 10 mins
Yield Makes 4 servings
Soaking the chicken overnight in buttermilk keeps it extra tender and juicy. The pieces quickly brown in a skillet and then get a fuss-free finish in the oven.


  • 1 (3 3/4-lb.) cut up whole chicken
  • 3 cups buttermilk
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 cups all-purpose flour
  • Vegetable oil

How to Make It

  1. Combine chicken and buttermilk in a large nonmetal bowl; cover and chill 8 to 12 hours. Drain chicken, discarding buttermilk.

  2. Preheat oven to 350°. Combine salt and pepper; sprinkle half of salt mixture over chicken. Combine remaining salt mixture and flour in a large zip-top plastic freezer bag. Place 2 pieces of chicken in bag; seal bag, and shake to coat. Remove chicken. Repeat procedure with remaining chicken.

  3. Pour oil to depth of 1/4 inch in a large skillet. Fry chicken pieces, in 2 batches, in hot oil over medium-high heat 5 to 6 minutes on each side or until browned. Place chicken on a wire rack in a jelly-roll pan.

  4. Bake at 350° for 30 minutes or until done.