Buttermilk Fried Chicken
★ Issue CMSC·20–013 · Published 27 Mar 2020
American Comfortbuttermilkchicken

Buttermilk Fried Chicken.

Buttermilk and Good Shepherd® brine the bird while spiced flour builds a crust that won't quit

PREP 20 min
COOK 25 min
TOTAL 6:45h h
SERVES 8 pieces people
HEAT mild
BLEND RATING 5.0 15 reviews · Good Shepherd®
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You'll need
Large bowl or containerLarge shallow dishDeep frying vessel or dutch ovenInstant-read thermometerPaper towels

Buttermilk and Good Shepherd® brine the bird while spiced flour builds a crust that won't quit

Ingredients

For the Chicken

  • 1 Chicken (cut into 8 pieces)
  • 1 Teaspoon pepper
  • 1 Teaspoon salt
  • 1/4 Teaspoon dried oregano
  • 2 Tablespoons Casa M Spice Co® Good Shepherd®
  • 2 Cups buttermilk

For the Seasoned Flour

  • 2 Cups flour
  • 1 Teaspoon salt
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 2 Tablespoons Casa M Spice Co® Good Shepherd®
  • Peanut or corn oil for frying

Method

  1. 01

    Build the spice brine

    2 min

    Mix Good Shepherd®, salt, pepper, and oregano in a large bowl — this is your flavor foundation for the brine.

  2. 02

    Coat chicken in spiced brine

    3 min

    Toss chicken pieces in the spice mixture until coated, then stir in buttermilk so every piece gets submerged. The buttermilk tenderizes while the spices work their way in.

  3. 03

    Brine the chicken

    360 min

    Refrigerate for 4 to 6 hours, or overnight if you've got time — longer brining means more tender, flavorful meat. Plan ahead on this one.

  4. 04

    Mix the flour coating

    2 min

    Combine flour, salt, garlic powder, onion powder, and Good Shepherd® in a shallow dish. This seasoned flour is what builds your golden, crispy crust.

  5. 05

    Dredge chicken in flour

    5 min

    Pull chicken from the buttermilk and dredge each piece in the seasoned flour, shaking off excess so you don't get clumpy spots. Transfer to a plate and let it sit.

  6. 06

    Bring chicken to room temperature

    15 min

    Let the dredged chicken warm up slightly if it's cold — this ensures even cooking all the way through and gives you that crispy skin you're after.

  7. 07

    Fry the chicken

    20 min

    Heat oil to 375°F in a Dutch oven or skillet, then add chicken and fry for 10 minutes. The oil temperature will drop when the cold chicken hits it — keep your heat adjusted to hold around 350°F. Crowding the pan drops the temp and ruins the crust, so work in batches if you need to.

  8. 08

    Finish frying

    12 min

    Flip each piece and cook another 10-15 minutes until the meat is cooked through and the skin is deep golden brown — that's when you know the crust has set right.

  9. 09

    Drain and rest

    10 min

    Transfer chicken to a cooling rack set over paper towels — this keeps the bottom from getting soggy while excess oil drains. Let it rest 10 minutes before service so the juices settle.

From Mike's Notebook

01

Don't skip the overnight buttermilk soak — the acid tenderizes while the spices actually penetrate the meat.

02

Let the floured chicken sit five minutes before frying so the coating sets and won't shed in the oil.

03

Save the buttermilk after soaking and whisk it into your flour mix for a deeper, tangier crust.

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