Buttermilk Fried Chicken

Chef Felicia dishes out her mouth-watering Buttermilk Fried Chicken.

10 bone-in chicken thighs


Freshly ground white pepper

2 cups buttermilk

1/4 cup hot sauce

2 whole eggs

4 cups all purpose flour

Cayenne pepper

3 cups canola oil


Season the chicken with salt and pepper. In a small mixing bowl, combine the buttermilk and hot sauce. Add the chicken, cover and refrigerate over night or for at least 4 hours. Remove from the refrigerator and bring to room temperature. Remove the chicken from the buttermilk mixture, and whisk completely. In a large bowl, season the flour with salt, pepper and cayenne pepper. Dip one piece of chicken at a time in the seasoned flour, then in the buttermilk mixture and back into the seasoned flour, coating completely. In a large cast iron skillet, heat oil to 350 degrees F. Place coated chicken in the hot oil, and brown for 11 minutes on each side. Remove chicken from skillet and place on a sheet pan lined with paper towels. Season with salt. Keep warm until ready to serve.

Makes: 10 pieces


Recipe courteous of Felicia Suzanne Willett, 2015