Course : Chicken
Serves: 4
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This is an old family recipe that we take to all the family dinners, picnics, etc. This is a "Golden Oldie" recipe from my Mom and her mother.I am 68 years young!


3 pounds fryer chicken (3 lbs) or equivalent pieces
1 Cup buttermilk
2 Cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoons paprika
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon baking powder
1 spray Cooking oil for frying

Preparation / Directions:

Wash and pat dry chicken pieces with paper towel; place in large flat dish. Pour buttermilk over chicken; cover and allow to soak at least 1 hour or overnight in refrigerator. Combine coating ingredients in a double strength paper bag and shake chicken pieces, one at a time, to coat well. Lay coated pieces on waxed paper for 15 minutes to dry (will cling better in frying). Meanwhile pour oil to depth of 1/2 inch in an electric skillet (or if you don't have one) use a regular or iron skillet and heat to 350-360-degrees. Fry chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd. Reduce heat to 325-degrees; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towel-lined platter. Yield: 4 servings

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