Thomas is an award-winning chef with 40+ years of experience. He loves to cook and share recipes.
I've been a chef for over forty years now and buttermilk fried chicken was one of the first things I ever made. I've been working on making my recipe the best in the world for over forty years now and I really think I've finally done it. And I wouldn't be afraid to bet that you'll agree with me once you taste this chicken.
My grandmother was Hattie Propst and she was one of the best cooks that ever lived. People would beg her for her fried chicken recipe, but she wouldn't give it up.
My recipe is just a little bit different from my grandmother's. And it contains the secret ingredient that I will reveal to you below.
So keep reading and before you know it you'll be eating delicious chicken. The skin is truly the best thing I've ever cooked and ate.
My grandmother was the first person that taught me that chicken thighs are the most flavorful piece of the chicken. People can love chicken breast all they want to. But as far as I go, I will always use and cook chicken thighs. I usually remove the skin and take out the bone but not always.
Sometimes I just take the bone out and leave the chicken skin on the thigh. Either way, you end up with a delightfully delicious piece of chicken that is just simply packed with flavor.
- 1/2 cup vegetable oil
- 3 tablespoons fresh squeezed lemon juice
- 1 tablespoon powdered old bay seasoning
- 1 tablespoon parsley flakes
- 1 teaspoon ground black pepper
The Secret Ingredient: Revealed!
I came up with a secret ingredient that takes my chicken to a whole new level. It is powdered Old Bay Seasoning. What I do is make a marinade for my chicken.
- Mix all of these ingredients together in a bowl and then pour it out into a heavy duty zip lock bag. Into the bag with the marinade, put eight boneless chicken thighs.
- Seal the bag up and shake well to distribute the marinade well over all the chicken.
- Lay the bag of chicken in the refrigerator for a minimum of four hours on a plate or on a tray.
- Put it on the bottom shelf in the refrigerator so if it drips it will be easy to clean up.
- 8 chicken thighs marinated in the above mixture
- Enough oil for 3—4 inches in a large cast iron skillet
For the buttermilk mixture:
- 2 cups buttermilk
- 4 large eggs
For the breading:
- 2 cups self-rising flour
- 1 teaspoon ground sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon ground cayenne pepper
- Prepare one bowl with two cups of buttermilk and four large eggs.
- I suggest mixing this up well in the blender or food processor so everything gets well mixed up together. Then, pour it out into a large bowl.
- In another bowl, mix up the ingredients for the breading. Now you're ready to get busy frying your buttermilk fried chicken.
- First of all you'll want to pour the chicken out in the sink so the marinade goes down the drain. When you pour the marinade off, don't wash it off or anything. Some of the flavors of the marinade will stay with the chicken when you double bread it.
- Now, take your chicken thighs a couple at a time and first dip them into the buttermilk mixture and then into the flour mixture.
- Now, you'll want to repeat the breading process so all of your chicken thighs get double breaded.
- If you have a large cast iron pan you can put in about 3 - 4 inches of vegetable oil and turn the burner on about medium so the oil will be hot enough for frying but not smoking.
- You want the oil to end up at about 350 degrees.
- Put your chicken thighs in the hot oil one at a time. Shake each chicken thigh off before you put it into the oil to get rid of any excess flour.
- You don't want to dump or drop a bunch of extra flour into your oil.
- Let your thighs cook for 15 - 18 minutes until the chicken is golden brown and done. Have a plate ready lined with paper towels to put your chicken on when you take it out of the oil.
- Use a set of tongs to remove the chicken from the hot oil and transfer it to the paper towel covered plate.
- Let your chicken drain very well on the paper towels to get rid of any excess oil.
And I think you'll find that you have now cooked some of the best buttermilk fried chicken that you will ever eat.
Variation: World's Best Barbecued Chicken
Make your fried chicken by the above recipe and once the chicken is cooked and drained, you put it into a large bowl and pour your favorite barbecue sauce over it in the bowl.
I know I keep saying this but barbecue chicken made this way is the best in the world. You won't find a tastier, more delicious kind anywhere. My grandmother Hattie and her daughter Virginia who was my mother made their barbecued chicken this way.
We used to take it on a picnic, along with homemade buttermilk biscuits, potato salad, green bean casserole, and a coconut cake. Those meals down by the creek are memories that still come to my mind all the time.
And now you know how I make the best buttermilk fried chicken in the world.
Oven-Fried Chicken Recipe
- 1 1/4 cups Italian seasoned bread crumbs
- 1/4 cup grated parmesan cheese
- 1/2 cup buttermilk
- 1 teaspoon ground sea salt
- 1 teaspoon poultry seasoning
- 1 level teaspoon ground cayenne pepper
- 8 skinned and boned chicken breast halves
- Stir together the breadcrumbs and parmesan cheese in a shallow dish.
- Stir together the buttermilk and next three ingredients.
- Brush both sides of the chicken with the buttermilk mixture, and dredge in the breadcrumb mixture.
- Place the chicken on a baking pan that you have sprayed with vegetable cooking spray.
- Bake at 425 degrees for twenty minutes turning the chicken over halfway through the baking time.
Try it and I bet you will love this recipe. Everyone I've ever made this for said it was delicious.
Use Chicken Thighs
Did you know that most of the time that you can purchase a family pack of chicken thighs for about one third the cost of chicken breasts?
I use chicken thighs for any recipe calling for chicken breasts. I remove the bones and skin from the chicken thighs and I sometimes beat the chicken thighs flat with my metal meat hammer.
When you use your meat hammer to beat your chicken thighs flat, cover them with plastic wrap and beat them through the plastic wrap with a metal meat hammer.
You will end up with wonderful pieces of chicken meat that you can use for any recipe. And you know what? I think the chicken thighs have a lot more flavor than the chicken breasts.
Buttermilk Makes a Great Marinade
You can place your pieces of chicken in a plastic container that you have a lid for. Pour enough buttermilk in the container to cover the chicken and then put the lid on the container.
Set it in the refrigerator overnight. The next day, shake any excess buttermilk off and proceed with any recipe in this article.
What to Serve It With
If you make fried chicken, you just have to have homemade buttermilk biscuits, homemade mashed potatoes, chicken gravy, and green beans.
For dessert, have either apple dumplings, coconut cake, or blackberry pie. Now that's some wonderful eating and a great menu that your family and friends will love.
Chicken Safety Tips
You should never leave a frozen package of chicken setting out on the counter to thaw. You should know that bacteria thrives at room temperature and bacteria can make you sick.
Thaw out your chicken on the lowest shelf in your refrigerator with a tray or pan under it so juices cannot drip down into your refrigerator.
When you cut up raw chicken, use a plastic cutting board because it's easier to clean than a wooden one and a lot safer than a wooden one.
Wooden cutting boards can get cracks in them and bacteria can grow and reproduce in cracks in wooden cutting boards. Sometimes these cracks are so small you can't see them.
What Can I Use to Disinfect the Kitchen Counter After Handling Raw Chicken?
You can keep cutting boards, knives, counters and etc. clean and safe with a solution made out of one part bleach to six parts water. Put it in a spray bottle and use it to clean up after handling chicken.
Betsy42 on June 19, 2013:
Great recipe here
Thomas Byers (author) from East Coast , United States on June 18, 2013:
It is so delicious. Everyone who tries it says its the best buttermilk fried chicken they have ever tasted in their life.
HendrikDB on May 08, 2013:
Looks delicious, I bet it will taste delicious as well!
Joshua Rueff from Kansas City on April 03, 2013:
Sharing with my lovely wife who cooks so much better than me. Lame. I still haven't figured out the quickest way to share a hub via e-mail... Will just have to copy the link I guess - thanks for the recipe, this looks delicious.
Thomas Byers (author) from East Coast , United States on March 11, 2013:
It is very good. Thanks for comment.
iguidenetwork from Austin, TX on March 11, 2013:
Goodness, that sounds scrumptious!
Susan from India on March 10, 2013:
Awesome recipe. Thanks for sharing.
Thomas Byers (author) from East Coast , United States on January 17, 2013:
Thanks very much. It is an oh so wonderful recipe. I just ate a piece I just cooked and its wonderful.
Eiddwen from Wales on January 16, 2013:
Thank for another brilliant recipe .
Each one voted up,cross and shared.
Enjoy your day.