Recipes

Southern Buttermilk Fried Chicken (Serves 3-4)

Base serves 2 with leftovers — slide to scale the ingredients.

Classic crispy fried chicken with a golden, crunchy coating. Served with comforting sides like mac and cheese, coleslaw, and green beans.

Ingredients:

For the Chicken:

  • 2 lbs chicken drumsticks (about 6-8 pieces)
  • 2 cups buttermilk
  • 2 tsp hot sauce (optional)
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • Vegetable oil or peanut oil for frying (about 2-3 cups)

Vegetarian Option (Crispy Fried Mushrooms):

  • 1 lb oyster mushrooms or large button mushrooms
  • 1 cup buttermilk
  • 1 cup all-purpose flour (use same seasoning mix as chicken)
  • Vegetable oil for frying

Mac and Cheese (Side):

  • 8 oz elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (optional)

Coleslaw (Side):

  • 3 cups shredded cabbage (about 1/2 small head)
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Green Beans (Side):

  • 1 lb fresh green beans, trimmed
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Lemon juice (optional)

Instructions:

Prepare the Chicken (Start 2-4 hours ahead or night before):

  1. In a large bowl, combine buttermilk and hot sauce. Add chicken drumsticks and turn to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.
  2. When ready to cook, set up your breading station: In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, black pepper, and thyme.

Make the Coleslaw (Can be made ahead):

  1. In a large bowl, combine shredded cabbage and carrots.
  2. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
  3. Pour dressing over cabbage mixture and toss to coat. Refrigerate until serving.

Fry the Chicken:

  1. Heat 2-3 inches of oil in a large, deep skillet or Dutch oven to 350°F (use a thermometer for best results).
  2. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to coat well. Shake off excess.
  3. Carefully place chicken pieces in hot oil, being careful not to crowd the pan. Fry in batches if needed.
  4. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
  5. Remove chicken to a wire rack set over a baking sheet. Keep warm in a 200°F oven while you finish the remaining pieces.

Fry the Mushrooms (for vegetarian option):

  1. Tear oyster mushrooms into strips (or quarter large button mushrooms).
  2. Dip mushrooms in buttermilk, then dredge in the same seasoned flour mixture.
  3. Fry in 350°F oil for 3-4 minutes until golden and crispy. Drain on paper towels.

Make the Mac and Cheese:

  1. Cook macaroni according to package directions. Drain and set aside.
  2. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  3. Gradually whisk in milk. Cook, stirring constantly, until mixture thickens (about 3-5 minutes).
  4. Remove from heat. Stir in cheddar and Parmesan cheese until melted and smooth.
  5. Add salt, pepper, and paprika. Stir in cooked macaroni. Keep warm.

Make the Green Beans:

  1. Bring a pot of salted water to a boil. Add green beans and cook for 4-5 minutes until crisp-tender.
  2. Drain and immediately plunge into ice water to stop cooking. Drain again.
  3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
  4. Add green beans, salt, and pepper. Toss to coat and heat through, about 2-3 minutes.
  5. Finish with a squeeze of lemon juice if desired.

Serve:

Plate fried chicken or mushrooms with mac and cheese, coleslaw, and green beans. Serve hot!

Tips:

  • The buttermilk marinade makes the chicken incredibly tender and flavorful
  • Don't skip the marinating time - at least 2 hours is essential
  • Use a thermometer to monitor oil temperature for even cooking
  • Let fried chicken rest on a wire rack, not paper towels, to keep the coating crispy
  • Make coleslaw ahead to save time and let flavors meld
  • For extra crispy coating, double-dip: buttermilk → flour → buttermilk → flour

Cooking Time:

  • Prep: 20 minutes (plus 2-4 hours marinating)
  • Cook: 45 minutes
  • Total: About 1 hour active cooking