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Mamaw’s Southern Buttermilk Chicken (adapted from All Recipes)

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

80 minutes


6-8 people


  • 3 lb. chicken, cut up
  • 2 quarts buttermilk
  • 2 Tablespoons Baklouti or Chipotle Olive Oil
  • 2 Tablespoons crushed garlic
  • 3-1/2 cups all purpose flour
  • 1-1/2 Tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 Tablespoon ground dried sage
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 2 cups oil for frying


  • Rinse the chicken and cut the breast halves into 2 pieces, horizontally. Pat the chicken dry with paper towels.
  • Combine the buttermilk, Baklouti or Chipotle Olive Oil and garlic in a large zipped plastic bag. Add chicken pieces, squeeze the air out of the bag, zip the bag shut and marinate for 24 hours in the refrigerator.
  • When you're ready to cook, preheat the oven to 325 degrees.
  • Heat the oil in a large deep skillet over medium heat until the oil is very hot but not yet smoking.
  • In a large bowl, whisk together all the dry ingredients (flour through garlic powder).
  • Remove 2-3 pieces of chicken at a time from the marinade and press into the flour mixture until thoroughly coated. Shake off excess flour.
  • Fry 2-3 pieces of coated chicken at a time in the hot oil until the crust is golden brown (about 3-5 minutes). Chicken meat will still be pink inside.
  • Drain on paper towels and place in a 9x13 baking pan.
  • Bake uncovered in the preheated oven for 1 hour.
  • Good hot or cold.
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