Buttermilk Fried Chicken

Prep Time:
10 min
Cook Time:
20 min
Total Time:
35 min
4 servings


  • 1 cup buttermilk
  • 4 large boneless, skinless chicken breast halves


  1. HEAT 1 1/2 inches oil to 365°F in large heavy skillet.
  2. BLEND flour, salt and pepper thoroughly in medium bowl. Break eggs into small bowl, beat lightly; set aside. Pour buttermilk into separate bowl.
  3. DIP chicken breasts, one at a time, into buttermilk. Coat completely with flour mixture. Dip into beaten eggs, then dip back into flour. Repeat for other pieces.
  4. PLACE chicken breasts gently into hot oil. Fry uncovered 10 minutes on each side, or until golden brown and juices run clear.
  5. DRAIN on paper towels. Serve immediately, or place on pan in 200°F oven until ready to serve.


Serving Size (1/4), Calories 390 (Calories from Fat 150), Total Fat 17g (Saturated Fat g, Trans Fat g), Cholesterol 125mg, Sodium 960mg, Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 3g), Protein 18g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 4%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making pizza crusts, use 2 to 2-1/2 cups of bread flour (hard wheat) or 2-1/2 to 3-1/2 cups of all-purpose flour (soft wheat).

Baking Tip

For a thinner, crisper pizza crust, use White Lily® All-Purpose Flour. For a thicker, chewier crust, use White Lily Bread Flour.