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Buttermilk Fried Chicken

  • 1 (3 - 4 pound) frying chicken, cut into 10 pieces
  • 1 cup AE Lowfat Buttermilk
  • Salt and pepper
  • 2 cups all-purpose flour
  • 2 cups peanut, canola or vegetable oil

In a large bowl, combine the chicken and buttermilk; toss to coat well. Let chicken marinate in buttermilk for at least 20 minutes.

Transfer chicken pieces to a rack set over a baking sheet; discard buttermilk. Season chicken pieces on both sides with salt and pepper. In a large paper bag, combine the flour, 1 T. kosher salt, and 1 T. pepper. Dredge seasoned chicken pieces in flour mixture, shaking off the excess, and return chicken to the rack; let stand for at least 20 minutes to set the coating.

Heat oil to 360° in a large cast iron skillet over medium-high. Add half the chicken pieces, skin-side down, and fry until golden brown on one side, 6–8 minutes. Using tongs, carefully turn chicken pieces over, reduce heat to low, cover, and cook 15–20 minutes or until chicken reaches an internal temperature of 160 degrees. Remove the lid to the pan and cook an additional 3–4 minutes to crisp the coating.

Drain chicken on paper towels and let rest 10 minutes before serving. Fry remaining chicken pieces in the same manner.


AE Recipe Tip If you don’t have a large cast iron skillet to fry the chicken in, any large heavy-duty skillet will work fine. But be sure it’s heavy-duty: lightweight skillets will create hot spots and cause the coating to scorch.

Makes Makes 10 pieces