Buttermilk Fried Chicken

For that picnic staple, fried chicken, Chef Rob Feenie turns to a buttermilk recipe that’s become a favourite of his brother-in-law. “The last time I made it, we had leftovers for two days,” he says. “And it tastes great out of the fridge—the buttermilk keeps it moist.”

  • By Chef Rob Feenie, Cactus Club Cafe
  • June 22, 2015
  • Yield: 4 servings


2 cups buttermilk

1 tbsp Dijon mustard

1 tsp salt

1 tsp freshly ground black pepper

1 tsp cayenne pepper

1 whole chicken, cut into pieces

2 cups all-purpose flour

1 tbsp baking powder

1 tbsp garlic powder

1 tbsp onion powder

5 cups vegetable oil, for frying


Whisk together buttermilk, mustard, salt, pepper and cayenne in a bowl, then pour into a resalable plastic bag.

Add the chicken pieces and coat with the marinade, then squeeze out excess air and seal the bag. Marinate in the refrigerator for 2-8 hours.

When you are ready to cook the chicken, combine flour, baking powder, garlic powder and onion powder in another plastic bag. Shake to mix thoroughly.

Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage.

After all chicken pieces are coated, repeat the process by dipping each piece back in the buttermilk marinade and shaking in the dry coating again.

Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot (it should be approximately 350°F—use a thermometer), fry chicken in batches until golden brown.

Finish cooking chicken in 350°F oven for another five minutes, or until juices run clear.

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