Buttermilk Fried Chicken

Crispy Buttermilk Fried Chicken


Peanut Oil

Chicken (1 whole or 1 family packs of legs, or breast, etc.) I normally use a family pack of legs to feed a family of 4.

1          Quart Buttermilk (per whole chicken or per pack)

2          Cups of Flour

3          T of Baking Powder

3          T of Goya Adobo

3          T Sea Salt

3          T Onion Powder

3          T Paprika

2          T Celery Salt

1          T Cumin

3          T Cracked Black Pepper

1          T Cayenne Pepper

2          T Minced Garlic


First start out by lightly shaking all of the ingredients above (beginning with the Adobo) over all sides of your chicken. Pour your buttermilk into a Tupperware bowl and incorporate your seasoned chicken into the bowl of buttermilk. Cover and place in the refrigerator and marinate for 8 hours to 3 or 4 days.


Mixed the ingredients (beginning with the Baking Powder above) with the your flower in a zip lock plastic bag. Begin to coat 2-3 pieces of chicken in the dry flour ingredient and allow to sit on a wire rack for 10 minutes.


Allow your peanut oil to get hot. I normally use a large pat and enough oil to cover the chicken entirely (deep frying).


Once the oil begins to bubble – you will coat your chicken again in the seasoned flour mixture. Ensure that each time you remove a piece of chicken from the flour – shake all of the excess flour off of the chicken and place in the hot oil. Fry until chicken is well done.

PARTS           FRY TIME (Medium High)

*If pan frying you will need to fry each side at least the same amount of time. You can fry a few minutes longer depending on how brown you like your chicken. Throw away all unused ingredients

Legs              12 minutes

Thighs           13 minutes

Breast            15 minutes

Wings           10 minutes

I very seldom eat fried foods however on Friday I decided to cook fried chicken for a group that came over on for New Years. We had buttermilk fried chicken along with black-eyed peas (I’ve heard the superstition that black-eyed peas should be eaten on New Years but I am not a superstitious person).  It was ironic that we had peas – but  they were a perfect addition to the meal.  The black eyed peas were cooked with small pieces of smoked turkey to help salt them.  We had fresh steamed green beans with new potatoes and a crisp cucumber salad with lite balsamic.  The crowd loved the meal and asked that I post the recipe.

This is not a health conscious meal, but so good if you enjoy these foods!

Quiet By Nature

Quiet’s Kitchen & Recipes


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