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Buttermilk fried chicken drumstick and thigh on a tin tray with mashed potatoes and a salad on the side with a glass of beer on a wooden table.

Buttermilk Fried Chicken

jalapeño whipped potatoes, watercress slaw

STARS

A thigh brined in buttermilk and coated in spiced flour. Fried crisp in canola oil. Serve with Yukon Gold mashed potatoes flecked with jalapeños. With a slaw of shredded cabbage, carrots and red onions dressed with a lemon-celery seed vinaigrette on the side. This recipe is a fine example of Southern hospitality.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  22 hours
Active Time:  40 minutes
Ingredients

Brine

  • 1 cup water
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1 lemon, sliced
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced parsley
  • 1 tablespoon minced thyme

Chicken

  • 8 boneless, skin on chicken thighs
  • Canola oil, for frying
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika

Mashed Potatoes

  • 1 pound red bliss potatoes, scrubbed and roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons butter
  • ¼ cup whole milk
  • ¼ cup buttermilk
  • 2 jalapeño peppers, diced. 
  • Salt and pepper to taste

Coleslaw

  • 1 cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 1/2 lemon, juiced
  • 1 tablespoon sugar
  • ½ teaspoon salt, to taste
  • ½ teaspoon celery seed
  • 1 cup shredded green cabbage
  • 1 cup matchstick carrots
  • 1 red onion, sliced thinly
Directions
1
Combine the brine ingredients in a large bowl. Add the chicken and marinate overnight, no more than 21 hours. 
2
Preheat the oven to 350°F. Heat 1 inch of canola oil in a large skillet to 375°F. Set a wire rack over a baking sheet.
3
In a shallow dish, combine the flour, cornstarch, Old Bay, pepper, celery salt, onion powder, garlic powder, cumin, and paprika. Remove the chicken from the brine and dredge in the flour mixture, shaking to remove any excess flour.
4
Fry the chicken, working in batches so as not to crowd the pan, until golden and crisp on both sides. Transfer the chicken to the prepared wire rack and baking sheet and finish cooking in the oven for 5-10 minutes. 
5
In a large pot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the jalapeños. 
6
In a large bowl, make the slaw by whisking together the mayo, mustard, lemon juice, sugar, salt and celery seed. Fold in the cabbage, carrots and onion. Season to taste. 
7
To serve, divide the chicken and mashed potatoes between plates. Serve with coleslaw on the side.

Buttermilk Fried Chicken

jalapeño whipped potatoes, watercress slaw

STARS

A thigh brined in buttermilk and coated in spiced flour. Fried crisp in canola oil. Serve with Yukon Gold mashed potatoes flecked with jalapeños. With a slaw of shredded cabbage, carrots and red onions dressed with a lemon-celery seed vinaigrette on the side. This recipe is a fine example of Southern hospitality.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  22 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Brine

  • 1 cup water
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1 lemon, sliced
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced parsley
  • 1 tablespoon minced thyme

Chicken

  • 8 boneless, skin on chicken thighs
  • Canola oil, for frying
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika

Mashed Potatoes

  • 1 pound red bliss potatoes, scrubbed and roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 2 tablespoons butter
  • ¼ cup whole milk
  • ¼ cup buttermilk
  • 2 jalapeño peppers, diced. 
  • Salt and pepper to taste

Coleslaw

  • 1 cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 1/2 lemon, juiced
  • 1 tablespoon sugar
  • ½ teaspoon salt, to taste
  • ½ teaspoon celery seed
  • 1 cup shredded green cabbage
  • 1 cup matchstick carrots
  • 1 red onion, sliced thinly

Directions

1
Combine the brine ingredients in a large bowl. Add the chicken and marinate overnight, no more than 21 hours. 
2
Preheat the oven to 350°F. Heat 1 inch of canola oil in a large skillet to 375°F. Set a wire rack over a baking sheet.
3
In a shallow dish, combine the flour, cornstarch, Old Bay, pepper, celery salt, onion powder, garlic powder, cumin, and paprika. Remove the chicken from the brine and dredge in the flour mixture, shaking to remove any excess flour.
4
Fry the chicken, working in batches so as not to crowd the pan, until golden and crisp on both sides. Transfer the chicken to the prepared wire rack and baking sheet and finish cooking in the oven for 5-10 minutes. 
5
In a large pot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Fold in the jalapeños. 
6
In a large bowl, make the slaw by whisking together the mayo, mustard, lemon juice, sugar, salt and celery seed. Fold in the cabbage, carrots and onion. Season to taste. 
7
To serve, divide the chicken and mashed potatoes between plates. Serve with coleslaw on the side.