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Homemade Pioneer Womans Buttermilk Fried Chicken photo

Pioneer Womans Buttermilk Fried Chicken

This Buttermilk Fried Chicken is a Southern classic! Crispy, golden, and bursting with flavor, it's perfect for gatherings or cozy nights in.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 whole cut-up fryer chickens
  • 1 quart buttermilk divided
  • 1/4 cup buttermilk
For the Dredging Mixture:
  • 5 cups all-purpose flour
  • 3 tablespoons seasoned salt (like Lawry's)
  • 2 teaspoons black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1/4 cup milk
  • Canola or vegetable oil for frying

Equipment

  • Large mixing bowls
  • Deep frying pan or Dutch oven
  • Cooking thermometer
  • Wire rack
  • Tongs

Method
 

Directions:
  1. Start by placing the cut-up fryer chickens in a large bowl. Pour 1 quart of buttermilk over the chicken, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or overnight if possible.
  2. In another large bowl, combine the all-purpose flour, seasoned salt, black pepper, dried thyme, paprika, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
  3. In a deep frying pan or Dutch oven, pour enough canola or vegetable oil to cover the bottom of the pan by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  4. Once the chicken has marinated, remove the pieces from the buttermilk, allowing any excess to drip off. Dip each piece into the seasoned flour mixture, ensuring it is well-coated on all sides.
  5. Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary. Cook until the chicken is golden brown and crispy, about 12 to 15 minutes per side.
  6. Once the chicken is cooked through and has reached an internal temperature of 165°F (75°C), remove it from the oil and place it on a wire rack to drain excess oil.

Notes

  • Don’t skip marinating the chicken; it’s essential for flavor and tenderness.
  • Avoid overcrowding the pan while frying to maintain oil temperature.
  • Ensure the oil is at the right temperature to achieve crispy chicken.