Sunday, March 23, 2014

Buttermilk Fried Chicken

I am sorry for the recent lack of activity. I have been fighting a cold and trying to get healthy for a trip to New Orleans. I have been cooking but just haven't had the energy to post anything. Hopefully my sense of taste returns because I am looking forward to stuffing myself in NOLA.
I am not sure if I had southern food on my mind but when Jess decided she wanted buttermilk waffles for breakfast I figured I might as well make some buttermilk fried chicken to go on top.
This chicken is pretty fool proof; the only real danger is cooking it too long and having to make up for it by dousing it in syrup. I love the mix of sweet and savory. We added some fresh strawberries and a fruit shake to this meal because it had that distinctive non-color of food that will kill you.


  • 2 cups buttermilk
  • 3 chicken breasts (pounded down or cut into smaller pieces)
  • 1 1/2 cup all purpose flour
  • 1/2 tbsp paprika
  • 1/2 tbsp cayenne
  • 2 tbsp chili powder
  • 1/2 tbsp ground ginger
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp mustard powder
  • 1 tbsp white pepper
  • 1 tbsp cumin
  • 1 tbsp salt
In the interest of keeping our apartment from smelling like fried chicken here is the ghetto fryer station I setup on the patio.


  1. In a covered bowl or dish soak the chicken in the buttermilk (preferably 45min to 24hrs prior to cooking).
  2. In a large plastic bag mix the flour and all the spices.
  3. Add the chicken to the bag and shake it like a Polaroid picture.
  4. Fry the chicken at 375 degrees F for 4-7 min (depending on how thick it is).

I will get some waffle recipes up soon. Jess's parents have a vintage waffle iron that churns out the tastiest waffles. It is surprising how good the chicken is, I always thought that fried chicken was something only Colonel Sanders could pull off, but it looks like I can too.


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