Buttermilk Fried Chicken

Buttermilk Fried Chicken

Sabrina, our guest from season 1 of Real Food Real Kitchens, made a killer Southern buttermilk fried chicken that has left many viewers dying for the recipe. Her Southern Sunday Dinner menu has in fact been one of the most viewed episodes from season 1. So here is a version of that delicious looking and tasting (we were on hand that day of course to try it for ourselves) buttermilk friend chicken. Watch Sabrina's episode here (recipe below):

Serves 4 - 6


2 1/2 to 3 lbs fryer chicken, cut into pieces

1 cup buttermilk

1 cup all purpose flower

1 1/2 tsp salt

1/2 tsp pepper

cooking oil for frying (approximately 32 oz. depending on the size of your cast iron chicken fryer or pan)


Place the chicken in a large bowl. Pour buttermilk over; refrigerate one hour. Combine flour, salt and pepper in a large bowl. Take chicken out of refrigerator, set aside. Heat oil (medium heat) in a medium cast iron chicken fryer or pan. Toss chicken one piece at a time in flour mixture. Shake off excess; put chicken in hot oil (carefully using heat resistant tongs) until browned on all sides. Cover and simmer, turning occasionally, for approximately 40 minutes or until juices run clear. Uncover and cook for 5 minutes longer. Remove chicken and place on paper towel lined serving tray to drain excess oil off chicken. Serve when chicken is drained and warm.

by Sabrina Patterson