Best My Mamas Buttermilk Fried Chicken Recipes

MAMAW'S SOUTHERN BUTTERMILK CHICKEN

Mamaw's Southern Buttermilk Chicken image

This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!

Provided by Jan Fair Seymour Pokk

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Time 9h50m

Yield 10

Number Of Ingredients 12

Ingredients

1 (3 pound) chicken, cut into 8 pieces
2 quarts buttermilk
2 tablespoons hot pepper sauce (such as Tabasco®)
2 tablespoons crushed garlic
2 cups vegetable oil for frying
3 ½ cups all-purpose flour
1 ½ tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground dried sage
1 tablespoon paprika
1 tablespoon garlic powder

Steps:

Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
The next day, preheat oven to 325 degrees F (165 degrees C).
Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
Bake uncovered in the preheated oven for 1 hour.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 53.8 g, Cholesterol 74.4 mg, Fat 20 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 5.3 g, Sodium 970.5 mg, Sugar 11.8 g

MAMA'S FRIED CHICKEN

Mama's Fried Chicken image

A classic fried chicken recipe from Curtis Aikens (Food Network). Prep time does not include 2 hours chilling time.

Provided by SharleneW

Categories Whole Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 lbs whole chickens, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
self-rising flour
vegetable oil

Steps:

Sprinkle chicken with salt and pepper.
Place chicken in shallow dish or ziploc plastic bag; add buttermilk.
Cover or seal, and chill at least 2 hours.
Remove chicken from buttermilk, discarding buttermilk.
Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.
Add chicken, a few pieces at a time; cover and cook 6 minutes.
Uncover chicken and cook 9 minutes.
Turn chicken; cover and cook 6 minutes.
Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary.
Drain on paper towels.
Test chicken with meat thermometer (170°F) or by piercing thickest portion with fork.
When juices run clear it is done.

Nutrition Facts : Calories 525, Fat 35.9, SaturatedFat 10.6, Cholesterol 165.3, Sodium 859.7, Carbohydrate 6.2, Fiber 0.1, Sugar 5.9, Protein 41.8

MY MAMA'S BUTTERMILK FRIED CHICKEN

My Mama's Buttermilk Fried Chicken image

From the time I was a little girl I can remember my Mother making our Sunday Dinner this way. She always soaked our chicken overnight in buttermilk. Then she would season it and fry it until it was a goldren brown.It was truely a tradition at our house. Hope you enjoy!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories Chicken

Time 35m

Number Of Ingredients 10

Ingredients

1 box buttermilk
2 large 4lb. chickens cut into 16 pieces
2 tsp salt
1 tsp black pepper
1 tsp cavenders seasoning
1/4 c milk
3 large eggs
2 c flour
vegetable oil for frying
1 tsp garlic powder

Steps:

1. Rinse the chicken, place cut up pieces in large bowl and cover with carton of buttermilk. Cover with foil and place in fridge overnight. In a medium size bowl combine flour, salt, pepper, garlic powder, and Cavender's Seasoning. Mix thourghly. Then in another bowl beat eggs, and 1/4 cup of milk together. Heat 3 inches of oil to 350degrees in a dutch oven. Dip the chicken pieces first into the egg mixture and then into the flour, shaking off any excess. Fry the chicken, in batches if necessary, until Golden brown and crisp on the outside. About 13 minutes for dark meat and 10 minutes for white meat.Drain on papertowel.