Get Your Fry On for Memorial Day with Chef Jason Santos’ Buttermilk Fried Chicken!

Buttermilk Fried Chicken Recipe

Fire up the fryer and get ready for a finger-lickin’ good time this Memorial Day! Chef Jason Santos of Buttermilk & Bourbon shares his secret recipe for juicy, crispy fried chicken that’s sure to be the star of your barbecue spread. This recipe features a flavor-packed buttermilk marinade and a unique flour dredge for an irresistible crunch.

For the Chicken

Ingredients

• 4 chicken thighs, boneless & skinless, slightly pounded for faster cooking
• 1 cup buttermilk
• 1 tbl. Frank’s Hot Sauce

Instructions

1. Mix together
2. Soak chicken for a minimum of 1 hour

For the Chicken Dredge

Ingredients

• 1 tbl lemon pepper 
• 1 tbl granulated garlic
• 1 teaspoon Old Bay seasoning
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• 2 cups masa harina flour
• 2 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. Mix it all together. 
2. Shake the chicken of excess buttermilk mixture, then dredge it and fry it at 350’ for 5-6 minutes. 
3. Season with salt & pepper.

This article originally appeared in The Mazer Group’s Luxury Listings Newsletter. For more stories like this and great real estate eye candy, subscribe to mazergroup@compass.com

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