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Buttermilk Fried Chicken

Fried Chicken and Waffles

Enjoy Buttermilk Fried Chicken from Turner Place. This recipe serves six. 


  • 4lb, 2 oz 8-Piece Bone-In Chicken
  • 1 ½ cups Buttermilk
  • 7 oz Yellow Onions – feathered
  • ¾ tsp Thyme
  • ¾ tsp Tarragon
  • ¼ tsp Paprika
  • ¼ tsp Cayenne


  • ½ cup All Purpose Flour
  • ½ cup Big Springs Seasoned Flour
  • ¼ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ¾ tsp Cayenne
  • ¼ tsp Kosher Salt
  • 1 dash White Pepper
  • 2 ¾ tsp Shortening

Mix all marinade ingredients together and soak chicken overnight (at least 8 hours). Drain in colander, leaving some herbs on chicken. Mix flours with seasonings. Add chicken to the flour and shake to thoroughly coat. Add chicken to a hot fryer and fry until golden brown. Chicken must reach an internal temperature of 165F for at least 15 seconds.

Use tongs to remove the chicken from the fryer and place on a rack over a pan to drain excess oil.