Country Fried Buttermilk Chicken

With Paisley Farm Five Bean And Red Potato Salad

Category Appetizer
Cuisine American
Prep 15 mins
Cook 20 mins
Ready-in 35 mins
Yields 4 Servings


3 pounds of Chicken (quartered)
3 cups Buttermilk
1 tbsp Yellow Mustard
1 tbsp Tarragon (dried)
Salt & Pepper to taste


  1. Mix buttermilk, mustard, and tarragon together in large bowl or glass pan.
  2. Marinate chicken for at least two hours, up to overnight.
  3. Next Steps
    1. Heat oil in pan up to 325 – 350 degrees.
    2. Roll the pre-marinated chicken into the bowl of flour.
    3. Season flour to taste with salt & pepper.
    4. Shake off excess buttermilk that drips.
    5. Place in frying pan. Oil should cover half of the chicken pieces. Leave the tops of chicken exposed.
    6. Brown chicken in the pan before flipping chicken to brown other side. (Option: can cook chicken the entire way in pan or move to the oven. We moved to an oven.)
    7. Turn oven on 350 degrees.
    8. Cook in over for 20 minutes until internal temperature is 165 degrees.
    9. Pair with Paisley Farm Five Bean and Red Potato Salad

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