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A Cooking Adventure with Thom

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Buttermilk Fried Chicken  

Thom Hackett

Servings: 6

My family loves fried chicken.  This is a recipe that begins by frying and then finishing in the oven.  The chicken becomes really crispy on the outside and remains moist on the inside. 



2 chickens, cut into serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

oil or shortening (Crisco Solid Shortening is Good)


Cooking Method

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 F.

Combine the flour, salt, and pepper in a large bowl.

Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.  You should place the coated chicken on a baking sheet as you coat all the chicken prior to frying.

Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven).  Don't crowd the pieces.

Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan.  

Allow the oil to return to 360 F before frying the next batch.

When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside.  Serve hot.

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