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.

Chef Jason Santos of Buttermilk & Bourbon’s Buttermilk Fried Chicken

For the Chicken


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


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

For the Chicken Dredge


  • 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


  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

The Mazer Group – Boston’s Luxury Listings Professional Real Estate Agents

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