What are the main ingredients in Southern Buttermilk Fried Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Southern Buttermilk Fried Chicken?

Calories: 1052, Carbs: 113 grams, Fat: grams, Protein: 70.7 grams, Sugar: 22.3 grams, Salt: 813 grams

How do I prepare Southern Buttermilk Fried Chicken?

SOUTHERN-FRIED FEAST: Plate up the buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge! FRESH SLAW: In a bowl, combine the sliced cabbage, ½ the chopped parsley, the juice from 2 lemon wedges, and seasoning. CRISPY POTATOES: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. RANCH DRESSING: Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining buttermilk, the dijon-yoghurt, the honey, the juice of 2 lemon wedges, and seasoning. MARINATION STATION: Pat the chicken pieces dry with some paper towel and place in a bowl with ½ the buttermilk. Set aside in the fridge for 5-7 minutes. UCOOK FRIED CHICKEN: In a bowl, combine the flour and some seasoning. Remove the chicken pieces from the buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Remove and drain between sheets of paper towel in a single layer.

What should be prepared from my kitchen to make Southern Buttermilk Fried Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Southern Buttermilk Fried Chicken

Name: Southern Buttermilk Fried Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

The ultimate Southern comfort food dish! Crispy fried chicken is served alongside spiced roasted potato wedges, a simple lemony slaw, and a creamy homemade Ranch-style dressing with Dijon mustard and honey. You’ll smile with every bite!

Southern Buttermilk Fried Chicken

with slaw & ranch dressing

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Buttermilk
Cabbage
Chicken
Dijon Yoghurt
Free-range Chicken Pieces
Fresh Parsley
Honey
Lemon
Lemons
NOMU Spanish Rub
Potato
Self-raising Flour

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Southern Buttermilk Fried Chicken

Serves 1

CRISPY POTATOES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
Pat the chicken pieces dry with some paper towel and place in a bowl with ½ the buttermilk. Set aside in the fridge for 5-7 minutes.
UCOOK FRIED CHICKEN
In a bowl, combine the flour and some seasoning. Remove the chicken pieces from the buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. Remove and drain between sheets of paper towel in a single layer.
RANCH DRESSING
Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining buttermilk, the dijon-yoghurt, the honey, the juice of 1 lemon wedge, and seasoning.
FRESH SLAW
In a bowl, combine the sliced cabbage, ½ the chopped parsley, the juice from 1 lemon wedge, and seasoning.
SOUTHERN-FRIED FEAST
Plate up the buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge!

Potato - 200g
NOMU Spanish Rub - 10ml
Free-range Chicken Pieces - 2
Buttermilk - 125ml
Self-raising Flour - 100ml
Dijon Yoghurt - 45ml
Honey - 7,5ml
Lemon - 1
Cabbage - 100g
Fresh Parsley - 4g

Download the Recipe

Serves 2

CRISPY POTATOES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
Pat the chicken pieces dry with some paper towel and place in a bowl with ½ the buttermilk. Set aside in the fridge for 5-7 minutes.
UCOOK FRIED CHICKEN
In a bowl, combine the flour and some seasoning. Remove the chicken pieces from the buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Remove and drain between sheets of paper towel in a single layer.
RANCH DRESSING
Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining buttermilk, the dijon-yoghurt, the honey, the juice of 2 lemon wedges, and seasoning.
FRESH SLAW
In a bowl, combine the sliced cabbage, ½ the chopped parsley, the juice from 2 lemon wedges, and seasoning.
SOUTHERN-FRIED FEAST
Plate up the buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge!

Potato - 400g
NOMU Spanish Rub - 20ml
Free-range Chicken Pieces - 4
Buttermilk - 250ml
Self-raising Flour - 200ml
Dijon Yoghurt - 95ml
Honey - 15ml
Lemon - 1
Cabbage - 200g
Fresh Parsley - 8g

Download the Recipe

Serves 3

CRISPY POTATOES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
Pat the chicken pieces dry with some paper towel and place in a bowl with ½ the buttermilk. Set aside in the fridge for 5-7 minutes.
UCOOK FRIED CHICKEN
In a bowl, combine the flour and some seasoning. Remove the chicken pieces from the buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Remove and drain between sheets of paper towel in a single layer.
RANCH DRESSING
Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining buttermilk, the dijon-yoghurt, the honey, the juice of 3 lemon wedges, and seasoning.
FRESH SLAW
In a bowl, combine the sliced cabbage, ½ the chopped parsley, the juice from 3 lemon wedges, and seasoning.
SOUTHERN-FRIED FEAST
Plate up the buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge!

Potato - 600g
NOMU Spanish Rub - 30ml
Free-range Chicken Pieces - 6
Buttermilk - 375ml
Self-raising Flour - 300ml
Dijon Yoghurt - 140ml
Honey - 22,5ml
Lemons - 2
Cabbage - 300g
Fresh Parsley - 12g

Download the Recipe

Serves 4

CRISPY POTATOES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, ½ the rub, and seasoning. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
MARINATION STATION
Pat the chicken pieces dry with some paper towel and place in a bowl with ½ the buttermilk. Set aside in the fridge for 5-7 minutes.
UCOOK FRIED CHICKEN
In a bowl, combine the flour and some seasoning. Remove the chicken pieces from the buttermilk, discarding any excess, and coat each piece in the seasoned flour. Place a deep pan over a medium heat with about 3-4cm of oil, or enough to cover the chicken halfway. When hot, carefully lower each piece into the hot oil. Fry for 15-20 minutes until cooked through and crispy, flipping halfway. You may need to do this step in batches. Remove and drain between sheets of paper towel in a single layer.
RANCH DRESSING
Place a small pot over a medium heat with a drizzle of oil. When hot, add the remaining rub and fry for 30-60 seconds until fragrant, shifting constantly. Remove the pot from the heat and add the remaining buttermilk, the dijon-yoghurt, the honey, the juice of 4 lemon wedges, and seasoning.
FRESH SLAW
In a bowl, combine the sliced cabbage, ½ the chopped parsley, the juice from 4 lemon wedges, and seasoning.
SOUTHERN-FRIED FEAST
Plate up the buttermilk fried chicken alongside the roasted potato wedges and the slaw. Serve with the ranch dressing and side with any remaining lemon wedges. Sprinkle over the remaining parsley and indulge!