May Buttermilk Fried Chicken

Buttermilk Fried Chicken

Submitted by Sandra Petersen

(Also featured on this page: Mustard Coleslaw)


1 whole fryer chicken (2 ½ to 3 pounds) or a package of pre-cut fryer chicken pieces

1 c. buttermilk

1 c. all-purpose flour

1 ½ tsp. salt

½ tsp. pepper

Canola oil for frying



Place chicken pieces in a large flat dish or a gallon Ziplock bag. Pour buttermilk over the chicken, cover and refrigerate for at least one hour or overnight. Combine flour, salt, and pepper in a double strength paper bag. Drain chicken; toss pieces, one at a time, in flour mixture. Shake off excess; place on waxed paper for 15 minutes.

Preheat your oven to 365 degrees F. Heat 1.5” - 2” of oil in a deep Dutch oven until a candy thermometer reads 350 degrees. Fry the chicken, up to three pieces at a time, for 5-7 minutes on the first side, then flip and fry an additional 3-4 minutes on the other side until golden brown. Allow the oil to come back to temperature after each batch. You may need to adjust the heat up or down during frying to maintain a steady 350 degrees. Use tongs to remove chicken from the hot oil. Smaller pieces like wings and drumsticks will likely be finished cooking after frying. Use a meat thermometer to ensure an internal temperature of 165 degrees. Place smaller finished pieces on a paper-towel lined plate out of the fryer. For larger pieces like breasts and thighs, place on a wire rack over a sheet pan and finish cooking in the oven, about 15 minutes or until your meat thermometer reads an internal temperature of 165 degrees. Serve immediately

Mustard Coleslaw

Submitted by Rosalia Hodges



Shredded cabbage – either an 8-10 oz package or a small head of cabbage, thinly sliced

½ c. Miracle Whip

3 tbsp. yellow mustard

½ tsp. sugar

1-3 tsp. sweet pickle juice

Salt and pepper to taste



In a medium bowl, combine Miracle Whip, mustard, sugar, pickle juice, salt, and pepper. Add more of any of the ingredients to taste. Stir well. Pour over shredded cabbage. Refrigerate for at least 2 hours before serving.