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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.

Recipe by Southern Living February 2010


Credit: Oxmoor House

Recipe Summary test

40 mins
9 hrs 10 mins
Makes 4 servings


Ingredient Checklist


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

  • 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.

  • 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.

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