A golden crust that actually stays on… chicken that crunches, then drips… and a buttermilk soak that makes it all taste like your Mawmaw whispered the secret in your ear. Renee’s fried chicken has just three steps — soak, coat, fry — and today, you’ll learn every last one.
Grab the printable recipe card:
👉
As an Amazon Associate, I earn from qualifying purchases.
Shop my kitchen tools:
👉
This starts with a spice mix that hits you high and low. Black pepper, cayenne, garlic, paprika — all mixed into buttermilk for a proper overnight soak. Then it’s dredged in flour, fried in lard, and rested until the crust sings when you press it. No egg wash. No guesswork. Just rhythm and heat.
🎙 Voiceover by Damon Webb
⏱ TIMESTAMPS:
00:00 – Intro.
00:59 – The Spice Mix
01:57 – The Chicken and the Brine
05:04 – How to dredge and coat
07:06 – How to fry the chicken in oil
09:57 – Close ups of finished chicken and taste test
#friedchicken #southerncooking #kitchenintheshire #buttermilkchicken #heritagecooking #crispychicken #castironskillet #friedchickenrecipe #southernfriedchicken #chickenrecipes #soulfood #buttermilkfriedchicken
This looks so good! (And so does everything else on your channel). I never sign into YouTube or subscribe to anyone but now I do and I think I’m going to invite some people over for dinner made of your recipes once our weather cools off.
When I make this I will add Tony Cjachere’s Creole seasoning and Coconut Flakes.
6 hours in the refrigerator folks …not 6 hours in the oven… She didn’t edit anything. 😂😂
Oh my, gotta get the recipie card. Mom always used Crisco Oil. It’s why I’m the way I am. Lard rules!
05:16 For something that has been in the oven for ‘probably 6 hours’ looks remarkably like it’s about 36 degrees.
That’s a helluva year 5000 oven you have there.
Can you teleport that recipe to me?