Prep time: 8 hours 10 minutes Cooking time: 35 minutes


  • 1 (3 pound) fryer, cut in pieces
  • 2 cups buttermilk
  • 6 cloves garlic, smashed
  • 1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
  • 1/2 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 2 cups flour
  • 1/4 tsp. garlic salt
  • 1/4 tsp. onion salt
  • 1/2 tsp. cayenne pepper
  • Salt and pepper
  • 3 cups solid vegetable shortening


Soak chicken in buttermilk with garlic, onions, herbs, paprika and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350*F. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry 1 side for 20 minutes, then turn to finish.

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Submitted 6/13/05.
Source: Melting Pot TV Show #MP1A36
Submitted By: Eileen Werth
Buttermilk Fried Chicken