Buttermilk Fried Chicken

This buttermilk fried chicken recipe is made using boned chicken breast, marinated with spices and pecans. If you prefer drumsticks or thighs then feel free to use them, just allow a little extra marinating time because the pieces will be bigger and use enough oil or shortening to cover half of the chicken when in the pan. Submitted by David McCarthy, Australia


  • 1 pound (450g) boneless chicken breast
  • 2 ounces (60g) Pecan nuts
  • 1 tsp salt
  • 2 Cloves of garlic
  • 1 and 1/2 tsp ground pepper
  • 2 tsp of brown sugar
  • 1 cup buttermilk
  • 3 cups plain flour
  • 1/2 tsp of Oregano (If you use fresh herbs use double quantity.)
  • Vegetable oil or shortening for frying


Mix the marinade as follows:

Place pecans, 1 tsp of salt, half of the spices, the garlic cloves, half the pepper, the sugar and the buttermilk into a blender and pulse until the garlic and pecans are are chopped very finely.

Cut chicken into 1 inch (25mm) squares, place in a non-reactive bowl and cover with the marinade. Mix it to ensure all surfaces are covered, then cover bowl and place in the refrigerator for at least 2 hours. Overnight is fine.

When ready to cook: Put the flour into a plastic bag, together with the remaining spices. Shake the bag to distribute the spices.

Heat the oil (shortening) in a fry-pan to a good frying temperature. (Use around 1/2 inch (12mm) depth of oil.)

Take a piece of marinated chicken, place it in the flour bag and shake lightly. Place straight into the hot oil and then repeat with each piece of chicken. You will need to turn the chicken midway through the frying process.

As each piece is cooked, remove it from the pan and place between paper towels to drain thoroughly before serving. I always cut the first piece open to see if it is fully cooked then set my timing by the first piece.

This buttermilk fried chicken is my favorite and I hope you enjoy it, too.


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