Classic Buttermilk Fried Chicken

Makes 8
Prep 15 m
Cook 22 m



  1. 1 of 6 Combine buttermilk and chicken pieces in large bowl, coating each piece.
  2. 2 of 6 Stir together flour, salt, pepper, garlic powder and paprika on piece of waxed paper.
  3. 3 of 6 Working with one piece of chicken at a time, lift out of buttermilk and let drain over bowl; gently shake off any excess buttermilk; roll chicken piece in flour mixture to evenly coat. Place on a large sheet of clean waxed paper.
  4. 4 of 6 Place 1-1/2 cups vegetable shortening in each of two 8-inch cast-iron or other heavy skillets. Heat over medium-high heat until shortening reaches about 360 degrees F. If shortening begins to smoke, lower heat.
  5. 5 of 6 Carefully place chicken pieces in skillets; cover skillets. Cook, covered, about 22 minutes or until browned and crispy, turning chicken over several times. Transfer chicken to paper towels. Gently blot off excess fat.
  6. 6 of 6 Serve hot or warm, with prepared refrigerated mashed potatoes and peas, if desired.
Nutrition Information for Classic Buttermilk Fried Chicken
Servings Per Recipe: 8
Per Serving: 711 mg sodium, 547 kcal cal., 38 g pro., 1 g fiber, 14 g carb., 37 g Fat, total, 112 mg chol., 10 g sat. fat
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Printed from 07/20/2019