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Fried chicken is one of those things I put off making because I just figured it was too much of a hassle for a mediocre result. I was totally wrong.   Aside from having to plan ahead, this recipe is easy and mouth watering delicious.

In order to move things along, I fried the chicken in two cast iron pans (one small and one large) at the same time.  The chicken really needs to sit in the oil and cook so you can easily manage two pans at once.   I used only chicken thighs and legs since they are smaller pieces and cook faster.

Fried Chicken

Serves 4     adjust servings


  • 3 pound chicken cut in to pieces or 10 chicken pieces
  • 1 1/4 cups flour
  • 2/3 cups corn starch
  • Salt
  • Pepper
  • 4 cups buttermilk
  • 3 cups oil (I used coconut oil)


  1. Combine flour, corn starch, salt and pepper. Set aside 1 1/4 cup of the mixture.
  2. In a large bowl combine buttermilk, salt, and pepper.
  3. Dredge each piece of chicken in the remaining flour mixture and then put in the buttermilk mixture.
  4. Marinate chicken in the refrigerator for 3 hours (or overnight).
  5. When ready to cook, heat oil in a frying pan.
  6. Transfer reserved 1 1/4 cups of flour mixture to a pie pan.
  7. Remove chicken pieces from buttermilk and dredge in the flour mixture.
  8. Fry chicken until golden brown and cooked through, about 16-20 minutes per batch.
  9. Transfer chicken to a cooling rack.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2438kcal Calories from fat 1958
% Daily Value
Total Fat 218g 335%
Saturated Fat 28g 140%
Transfat 1g
Cholesterol 265mg 88%
Sodium 1888mg 79%
Carbohydrate 46g 15%
Dietary Fiber 2g 8%
Sugars 13g
Protein 76g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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2 comments on “Classic Buttermilk Fried Chicken Recipe

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