Buttermilk fried chicken

By Rodney Bowers
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  • 1 cup buttermilk
  • 1 1/2 teaspoon salt (herb salt for extra flavour)
  • 1 tablespoon dry mustard
  • 1 tablespoon dehydrated onion
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoons black pepper
  • 3/4 teaspoons garlic powder
  • 3/4 teaspoons paprika
  • 1 1/2 teaspoons baking powder
  • 3-4 cups vegetable oil, for frying


  1. Combine the chicken thighs with all of the marinade ingredients in an extra large freezer bag.  
  2. Zip up the bag tightly and evenly marinate the thighs. Make sure there’s no chance of spillage and refrigerate overnight.
  3. Add all the ingredients for the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix together.
  4. Line a baking tray with parchment paper. Remove the chicken thighs from the marinade one at a time and toss in the flour mixture. Press the chicken firmly into the breading so it’s evenly coated and set aside.
  5. Line another tray with paper towels and set next to the fryer. Add oil to a home fryer set to 340F.  Cook until golden brown on one side for a few minutes, then flip and cook until golden on the other side.
  6. Remove and place the cooked thighs on the paper towel lined baking tray to remove any excess oil. Fry off the rest of the chicken and set aside.

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