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Jennifer Davick Photo by: Jennifer Davick

Real Buttermilk Fried Chicken

To this day, fried chicken is my go-to lunch after church on Sundays. Keeping the shortening hot enough is the key to crisp chicken. Use a thermometer the first few times. After that, judging the heat becomes second nature.

Southern Living OCTOBER 2012

  • Yield: Makes 6 to 8 servings
  • Hands-on:50 Minutes
  • Bake:2 Hours


  • 1 (3 1/2-lb.) whole chicken, cut into 8 pieces
  • 2 cups buttermilk
  • 1 tablespoon Creole seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups all-purpose flour
  • 9 cups shortening
  • Garnishes: lemon wedges, fresh flat-leaf parsley


1. Place chicken in a large zip-top plastic freezer bag. Add buttermilk; seal and chill 2 hours.

2. Remove chicken from buttermilk, discarding buttermilk. Sprinkle chicken with Creole seasoning and next 2 ingredients. Place flour on a large plate or in a shallow dish. Dredge chicken in flour, shaking off excess.

3. Melt shortening to depth of 11⁄2 inches in a Dutch oven or heavy-bottomed skillet at least 10 inches wide and 3 inches deep over medium-high heat; heat to 360°. Fry chicken, in batches, turning often, 15 to 20 minutes or until evenly browned and done. Drain on a wire rack over paper towels. Garnish, if desired.



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Real Buttermilk Fried Chicken recipe