Brenda Gantt Buttermilk Fried Chicken Recipe

Brenda Gantt Buttermilk Fried Chicken Recipe

Buttermilk fried chicken is a classic Southern dish that originated during the times of slavery in America. The acidity of the buttermilk helps tenderize the chicken while also allowing a crispy coating to form when fried. Brenda Gantt’s recipe uses simple pantry ingredients like chicken, buttermilk, flour, and seasoning to create juicy, crispy fried chicken the whole family will love.

This homemade fried chicken is perfectly crispy on the outside and wonderfully moist and tender on the inside. The buttermilk marinade infuses the chicken with tangy flavor while also tenderizing the meat. Brenda Gantt shares her secrets for making the most delicious Southern-style Brenda Gantt buttermilk fried chicken.

Why You’ll Love This Dish

There are so many reasons to love Brenda Gantt’s buttermilk fried chicken recipe. Here are just a few of the highlights:

  • It’s Crispy & Juicy – The buttermilk soak leads to perfectly crispy exterior while keeping the chicken incredibly moist inside. Each bite packs a satisfying crunch followed by tender, flavorful meat.
  • It’s Full of Southern Flavor – The buttermilk marinade gives the chicken a distinctly tangy Southern flavor profile. It has just the right kick of acidity and richness.
  • It’s Satisfying Comfort Food – Golden fried chicken with a crispy crust is pure comfort. This dish brings back happy memories of homecooked meals and time with family.
  • It’s Easy to Make – With simple ingredients and easy instructions, Brenda’s fried chicken recipe comes together quickly. Even novice cooks can fry up delicious chicken.

How This Fried Chicken Tastes

Biting into a piece of Brenda Gantt’s buttermilk fried chicken is a magical experience. The coating cracks open to reveal hot, steaming, perfectly cooked chicken inside. Each piece of chicken has a crispy, crunchy exterior that gives way to juicy and tender meat.

The buttermilk marinade provides a tangy flavor that comes through in every bite. There is also a hint of peppery spice in the seasoned coating. The chicken is nicely salted, with just the right amount of seasoning. Every component balances for a wonderful harmony of textures and flavors.

How to Make Brenda Gantt’s Buttermilk Fried Chicken

Making this iconic Southern fried chicken is easy with Brenda Gantt’s recipe. Here is an overview of the simple steps:


  • 1 whole chicken, cut into 8 pieces (breasts, thighs, drumsticks, wings)
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Vegetable or peanut oil for frying

Kitchen Tools Needed

  • Large bowl
  • Whisk or fork
  • Measuring cups
  • Cast iron skillet or fryer
  • Frying thermometer
  • Tongs
  • Wire cooling rack
  • Paper towels


  1. Cut Chicken and Buttermilk Soak: Rinse chicken pieces under cold water and pat dry. Cut into breasts, thighs, wings, and drumsticks. Pour buttermilk over chicken in a large bowl. Cover and refrigerate for 30 minutes.
  2. Mix Flour Coating: In a shallow dish, whisk together flour, seasoned salt, pepper, and paprika.
  3. Coat Chicken: Remove chicken from buttermilk, letting excess drip off. Working one piece at a time, coat chicken thoroughly in flour mixture, pressing into crevices.
  4. Heat oil to 350°F: Pour 1 inch vegetable or peanut oil into a heavy skillet or Dutch oven. Heat to 350°F over medium-high heat.
  5. Fry Chicken: Carefully add chicken pieces to hot oil. Fry for 12-15 minutes, flipping occasionally until golden brown and cooked through.
  6. Drain and Serve: Transfer fried chicken to a wire rack or paper towels to drain. Allow to rest for 5 minutes before serving. Enjoy while hot and crispy.

Special Notes

  • For even crispier chicken, double dip each piece in the buttermilk and then flour coating before frying.
  • Opt for peanut oil if you want a lighter, neutral flavor. Use vegetable or canola oil for a richer taste.
  • Fry chicken in batches to prevent crowding the pan and lowering the oil temperature.
  • Use a deep fry thermometer and adjust heat to maintain oil temperature between 325°F – 350°F.
  • Avoid moving chicken pieces too much while frying so the coating stays intact.
  • Let fried chicken rest for 5-10 minutes before serving for the juiciest meat.

Recipe Variations

Brenda’s original buttermilk fried chicken recipe is delicious on its own, but you can experiment with variations:

  • Spicy Fried Chicken – Add 1 teaspoon cayenne pepper or hot sauce to buttermilk marinade. Use spicy seasoned flour.
  • Fried Chicken Sandwich – Place fried chicken breast on a brioche bun with pickles, slaw, and sauce.
  • Nashville Hot Chicken – Brush fried chicken with spicy cayenne oil for Nashville-style heat.
  • Fried Chicken & Waffles – Serve crunchy fried chicken atop fluffy, maple syrup-drizzled waffles.
  • Fried Chicken Tenders – For chicken strips, cut each breast into 4 long tenders, then soak, coat, and fry.

Serving Suggestions

Brenda’s fried chicken is fantastic on its own, but here are some tasty ways to serve it:

  • Make a fried chicken supper with mashed potatoes, coleslaw, biscuits, and gravy.
  • Stuff pieces into a fried chicken sandwich with pickles, lettuce, and mayo.
  • Serve fried chicken over a salad or chopped greens.
  • Pair it with classic Southern sides like collard greens, cornbread, and baked beans.
  • Make fried chicken tacos or nachos by chopping up pieces.
  • For breakfast or brunch, enjoy chicken & waffles topped with maple syrup.

However you choose to serve it up, Brenda’s buttermilk fried chicken is guaranteed to satisfy!

Storing and Reheating Leftovers

Fried chicken is just as delicious the next day! Here are some tips for storing and reheating leftover chicken:

  • Allow fried chicken to cool completely before storing.
  • Keep leftover chicken up to 4 days refrigerated in a sealed container.
  • Reheat fried chicken in the oven at 325°F for 15-20 minutes until heated through.
  • Microwave pieces for 60-90 seconds until hot, checking periodically.
  • You can also reheat fried chicken on the stovetop in a skillet with butter or oil.
  • Avoid frying leftovers again, as they may turn out greasy.
  • Store leftover flour coating and reuse for a second batch of fried chicken.

With proper storage, you can enjoy this yummy Southern fried chicken all week long!

Nutrition Information

Brenda’s Buttermilk Fried Chicken (4 pieces)

CaloriesTotal FatCarbsProtein
56036 g18 g40 g

*Percentage daily values based on a 2000 calorie diet.

Brenda Gantt Buttermilk Fried Chicken Recipe

Brenda Gantt Buttermilk Fried Chicken Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 50 minutes

Brenda Gantt shares her delicious, foolproof buttermilk fried chicken recipe. Learn how to make crispy, juicy, tangy fried chicken with this easy Southern favorite. Get recipes for buttermilk marinade, seasoned flour, frying tips, serving ideas, and more.


  • 1 whole chicken (approximately 4-5 pounds)
  • Salt
  • Buttermilk (about 3-4 tablespoons)
  • White Lily self-rising all-purpose flour


  1. Begin by washing the whole chicken with cold water. Remove any internal organs if desired.
  2. Cut the chicken into individual pieces - legs, thighs, wings, and breasts.
  3. Season each piece with salt, ensuring even coating.
  4. Pour buttermilk over the chicken, ensuring all pieces are coated. Allow it to marinate for 15 minutes.
  5. Coat the chicken with White Lily self-rising all-purpose flour. Shake off excess flour.
  6. Heat oil in a frying pan over medium-high heat.
  7. Carefully place coated chicken pieces into the hot oil. Start with thicker pieces like thighs.
  8. Fry until golden-brown. Avoid stirring too much to maintain crispiness.
  9. Once cooked through, drain excess oil by placing the fried pieces on a rack or paper towels.
  10. Repeat the coating and frying process for remaining pieces.
  11. Serve hot and crispy.


Can I use a different flour for coating?

While White Lily flour is recommended, you can experiment with other flours for varied textures.

Can I marinate the chicken for a longer duration?

Yes, extending the marination time can enhance flavor, but 15 minutes is optimal for quick preparation.

Can I bake instead of frying?

Frying ensures the signature crispiness, but you can bake at 375°F until golden-brown.


Brenda Gantt’s Buttermilk Fried Chicken is a symphony of Southern flavors, bringing joy to every palate. This timeless recipe captures the essence of comfort and tradition, making it a cherished addition to your culinary repertoire. Whether shared with loved ones or savored solo, this dish promises an unforgettable dining experience.

Try your hand at mastering this Southern classic, and indulge in the crispy delight that is Brenda Gantt’s Buttermilk Fried Chicken.


Hey there! I'm Emma, the nostalgic home cook behind When I'm not busy cooking up childhood classics in my Portland kitchen, you can find this 80s-music loving thrift shopper spending time with my family and hunting for vintage treasures.

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