Bev's Buttermilk Southern Style Spice Fried Chicken

0:20 prep
1 day 5:40 total

Grandmother 's fried chicken with my added spices


prep 0:20       total 1 day 5:40




2 chickens


0.95 l. buttermilk
29.57 ml. Kosher salt
29.57 ml. hot sauce

Spice mix

14.79 ml. garlic powder
14.79 ml. onion powder
14.79 ml. paprika
14.79 ml. cayenne pepper (can use less)
14.79 ml. black pepper
14.79 ml. white pepper
3.3 ml. rubbed sage
1.63 ml. poultry seasoning
2.46 ml. ground coriander
2.46 ml. celery seed or
celery salt
3.7 ml. ground cardamon
29.57 ml. kosher salt
1.23 ml. cinnamon

For deep frying

473.18 ml. buttermilk
709.76 ml. flour, divided in half
Oil, your choice


Cut each chicken into 8 pieces each.

In a large bowl whisk together 1 qt buttermilk, 2 tbsp kosher salt, and 2 tbsp hot sauce. Add the chicken, turn to coat, cover and refrigerate 4 hours to overnight.

Combine spices together and mix well.

Place the 2 cups of buttermilk in a bowl, stir in half of the flour and 1/2 of the spices. Drain the chicken and pat dry. Add remaining spices to remaining half of flour. Dip chicken in the buttermilk and flour mixture, then place on drain rack to drain off excess, then dredge in the flour and spice mixture shaking off excess flour before putting in the oil.

Pour about 3 inches oil into a deep cast iron skillet on medium high heat and heat to 375 degrees reading on candy or deep fry thermometer. work in batches of 3-4 pieces at a time until golden brown about 20 minutes or until dark meat reads 165 on meat thermometer, and breast meat read 170 degrees. Drain on drain rack, serve hot.

Author's Comments

Peanut oil works great, but remember allergies. I use Canola and olive oil blend this is a good sub.

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