Buttermilk Fried Chicken

Enjoy this delicious buttermilk fried chicken recipe for your next picnic or family gathering

This delicious fried chicken gets an extra boost of flavor and juiciness from a good soaking in tangy buttermilk. It is the perfect finger-lickin’-good centerpiece for your next picnic!


buttermilk-fried-chicken-picnic-kari-owens8 pieces of chicken (with bone and skin)

1 Quart Buttermilk

3 cups all-purpose flour

1 tablespoon Dried Oregano

1 tablespoon Dried Thyme

1 tablespoon Paprika

1 teaspoon Garlic Powder

1 teaspoon Ground Cumin

1 Tbsp Salt

½ Tsp Black Pepper

Pinch Red Pepper


Place chicken in a large container with lid, pour buttermilk until covered.  Refrigerate for 8-24 hours.

Remove chicken from refrigerator and allow to come to room temperature.  Fill a cast iron skillet half way full of vegetable oil and heat to 350 degrees.  Meanwhile, set up a baking sheet and position a cooling rack on top. Preheat your oven to 350 degrees.

In a large bowl or resalable bag, combine flour and following eight ingredients.  Stir together and, working in batches, add in chicken straight from the buttermilk bath.  Once coated, place chicken into oil cooking 2-3 pieces at a time.  Allow to cook for 5-7 minutes on each side, or until golden brown.  Once browned on both sides, place chicken onto the cooling rack.  Work until all chicken is complete, and then put the chicken in the 350 degree oven until it reaches an internal temperature of 165 degrees.

Photos courtesy of Kari Owens

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