Monday, July 19, 2021

Buttermilk Fried Chicken #MultiCookerMonday

Most of the time I try to feed my family healthy food.  I try to stay away from fatty, processed foods.  I air fry instead of deep fry.  I serve up lots of fresh fruits and veggies.  I shop locally and organically when possible.  But every once in a while, I get a hankering for some good old greasy, buttermilk coated, deep fried chicken.

Buttermilk Fried Chicken

It is Multi-Cooker Monday.......
I don't pull out my deep fryer very often, although I do love to use it when I make beer battered fish.  I also pull it out for french fries every once in a while instead of using the air fryer.  I love my air fryer, don't get me wrong....but sometimes I just get jonesing for some real deep fried goodness.

Deep Fryer

Sometimes, I am too lazy to pull out my deep fryer so I use a dutch oven but honestly, it is less work to pull out the deep fryer, where all the grease stays right inside where it belongs.

floured chicken

This recipe starts with the chicken soaking in buttermilk for a few hours.  About an hour before you want to eat, plug in the deep fryer and get it up to temperature.  While you are waiting for the oil to heat, dredge the chicken in seasoned flour and place it on a wire rack.

Buttermilk Fried Chicken

I cut up a whole chicken and was able to cook it in two batches in my Cuisinart Deep Fryer.  I put the first batch into my Breyville Smart oven set to warm since I wasn't using it to air fry. It was delicious hot for dinner that night and we enjoyed the rest cold for lunch the following day.  

Buttermilk Fried Chicken Pin

Let's take a look at what small kitchen appliances the others are using for their recipes this month.

Multicooker Monday

Special thanks to my friend Sue of Palatable Pastime for hosting this fun group each month.  I hope it inspires you to pull out and use those small kitchen appliances that you have tucked away.

Entrees, Chicken, Deep Frying, Buttermilk,
Entrees, Chicken
Yield: 4 servings
Author: Wendy Klik
Buttermilk Fried Chicken

Buttermilk Fried Chicken

Chicken pieces soaked in buttermilk before being coated in seasoned flour and deep fried to perfection
Prep time: 15 MinCook time: 40 MinInactive time: 4 HourTotal time: 4 H & 55 M


  • 1 whole chicken, cut into 8 pieces.
  • 1 qt buttermilk
  • salt and pepper, to taste
  • 3-4 dashes Tobasco sauce
  • 2 c. flour
  • 1 t. onion powder
  • 1 t. garlic powder
  • salt and pepper, to taste
  • dash of cayenne pepper


  1. Cut the chicken into 8 pieces.  Discard or reserve the back for another purpose.  Place the chicken pieces into a gallon size plastic bag that seals.  
  2. Whisk together the buttermilk, salt, pepper and Tobasco.  Pour over the chicken, release the air and massage to coat the chicken and refrigerate for a few hours.
  3. Place the flour, onion powder,garlic powder, salt, pepper and cayenne into a second gallon size plastic bag, close and shake to combine.
  4. Remove the chicken from the buttermilk allowing excess to drain back into the bag.  Place 4 drained pieces into the flour mixture and shake to coat completely.  Place onto a rack over a parchment lined baking sheet.  Repeat with the remaining chicken pieces.  When all pieces are coated and placed onto a wire rack, preheat your deep fryer per manufacturer's direction.
  5. When oil reaches 375* degrees, place half of the pieces into the hot oil and cook for 15-20 minutes, until golden brown and an internal temperature of 165* is reached.  Remove to a paper towel lined baking sheet and place into a warm oven while you fry the second batch of chicken.

Nutrition Facts



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  1. I know what you mean about jonesing for deep fried food, especially chicken! This looks delicious.

  2. Looks yummy! It is nice to indulge once in awhile, isn't it? We should have this for Thanksgiving instead of turkey. Still, all the same side dishes.

  3. Fried chicken are so addictive, I won't be able to stop at one Wendy!


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