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Buttermilk Fried Chicken

November 28, 2007 | By More

The Professional Chef, 8th Edition

A now for something a little more posh. Again, my recipe slightly varies from the original.


4 1.6 kg chickens, cut up into to pieces each
480 ml buttermilk
4 tablespoons of minced tarragon
120 ml of Dijon mustard
1 and 1/2 teaspoons of poultry seasoning
907 g flour
1 and 1/2 teaspoons of cayenne
1/2 ounce old bay seasoning
1.92 liters of vegetable shortening


  1. Mix well chicken pieces with buttermilk, tarragon, poultry seasoning and dijon mustard.
  2. Leave in fridge to marinate overnight.
  3. Mix flour, old bay and cayenne.
  4. Drain chicken from mixture and mix chicken in flour, leave for several minutes.
  5. Heat shortening in pan. Mix chicken in flour again.
  6. Fry chicken in batches until golden brown.
  7. Put chicken in oven set to 350 degrees F on a pan until the chicken is 180 degrees F on the inside.

Category: Food

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