Meat and Poultry

Best Buttermilk Fried Chicken

Loreto June 30, 2018

Jump To Recipe

Best Buttermilk Fried Chicken beautifully marinated in milk, spices, and herbs overnight, tenderizing the organic chicken thighs only to be dipped and floured and fried to a golden delicious crispiness and left so juicy and flavorful inside.

Song of the day: “Ahead by a Century” by The Tragically Hip.

Best Buttermilk Fried Chicken-feature

Best Buttermilk Fried Chicken created from a childhood memory and a desire to reproduce a take-out specialty that had so much flavor. This may not be the chicken of my childhood but I have to tell you when you bite in and that crunch sounds followed by the juices running down your chin, you know you have done your quest proud.



Best, what does that mean to me? Well, I think if you have given it your all and have put your best forward, then in the true sense of the word you have succeeded. To me, it does not mean better than any other, because so many passionate cooks make incredible eats and there are so many great fried chicken recipes out there.

So without further ado, I am giving you my Best Buttermilk Fried Chicken!

Growing up Italian we didn’t venture too far outside our traditional ways in the realm of cooking. But every once in a while a family friend or uncle or aunt would introduce us to a Canadian fare that would broaden our culinary experiences. Fried chicken is no exception as really there is no fried chicken in the roster of recipes in the Italian tradition other than a chicken cutlet but that’s a whole other story.

My first encounter with fried chicken is a kind of funny one. My mom and dad would go out leaving our neighbor to look after us. My dad would always give her money so we could order food in. Usually, a Saturday night watching episodes of Red Skelton, Carol Brunette “I’m so glad we had this time together, just to laugh …………..” funny how you remember things. Well, we would always order chicken from “Chicken on the Way”. I remember the truck pulling up and my brother Mauro and I waiting impatiently for that back door of this food truck to open. This meant our fried chicken was done and we would be feasting soon. Fries, gravy, some corn fritters and jam and that crispy greasy fried chicken, we felt like we were truly in heaven and truly blessed sitting on our western wagon wheeled hide a bed licking our fingers clean. Those were the days……… It was just a bit of time later that we met Colonel Sanders and that ever so tasty Kentucky Fried Chicken. I remember my mom saying I can make this and her quest to reproduce that chicken was on. We were the judging panel and many a night we would wait in anticipation for the chicken to hit our plates. Did she succeed in her quest, well she came pretty close with her tries, double dredged, fried then oven backed, a whole plethora of spices. It was fun and very tasty I do have to admit. We would sit there as a family eating and be thinking of ways to get the recipe from Colonel Sanders, but you know the scenario, recipes handed down, especially commercial one, were just that secrets to be kept which is all good to me, means a little fun and experimentation in the kitchen……

From childhood memories and many a try, I give you my Best Buttermilk Fried Chicken.

“Colonel Sanders and his boys make it finger licking good!”

Best Buttermilk Fried Chicken-preppin

I am not one to let a hunch go wasted, by that I mean a good idea. We were at The Old Strathcona Farmers market and I bought some chicken thighs from Sunworks Farms. I buy from there because I know the farmers and their chickens are free range and super happy. We were at their farm and witnessed it fully. So it is a good foundation to start from. The minute I laid eyes on those moist thighs I was thinking fried chicken. Not just your average dredge and into the hot oil you go chicken but our Best Buttermilk Fried Chicken. To achieve that I first marinated the thighs in milk, spices such as paprika, coriander, celery powder, herbs of thyme, basil and parsley. That sits overnight in the fridge, then in comes the buttermilk to work its magic for a few hours. I can’t wait to fry these babies, I know all that marination and the buttermilk will make those chicken thighs sing glory alleluia!

Best Fried Buttermilk Chicken-prep

To fry the chicken I heated up some safflower oil in a cast iron pan on the grill of the barbecue. I take the chicken out of the fridge bringing it to room temperature and while that is warming up a bit I mix up the flour dredge with some spices and herbs. I love the smell of all those aromas of spices delightfully tossed in the flour. Now the fun begins. Out come the thighs letting the excess buttermilk to drip off. Into the flour they go making sure to coat the pieces well, and into a 360 degree oil they go to fry up golden brown.

Best Buttermilk Fried Chicken-frying

I fried them till they just started to get golden then took them out and placed them on some paper towel. When they cooled down I placed them back into the hot oil and fried them again. Look at that crust so crispy. I bet you that thigh inside is just plump with juices.

Get those plates, I am so so hungry and want to sink my teeth into these bad boys.


best buttermilk fried chicken-complete meal with greens

Does that not look so so good to you? I bet you wish you could reach into that computer screen and grab a piece, lol. I served this with some sauteed kale, trying to keep it somewhat southern.

Best Buttermilk Fried Chicken-closeup

Here I go, first bite in. Mmmmmmmmmmmm, ohhhhhh, this is so so good. The coating is crisp and crunchy and I am getting hints of spices such as the coriander, paprika, black pepper, garlic powder and that celery powder. The herbs give just wonderful notes of fresh herbiness. The next bite in and I feel the juices of the chicken thigh coming down my chin. Thank God for napkins. I love the way the marinade just tenderized the meat to no end and all those flavors of the marinade dancing on my palate. The buttermilk gives this nice acidity for an all-around, incredible, fried chicken experience. The kale was a perfect contrast in texture and flavor making this truly my best yet in the southern realm of cooking.

I can honestly say I am giving you my Best Buttermilk Fried Chicken. Canada Day weekend is upon us and we all know our country was built on culture and our uniqueness. There is no better way to celebrate than being outdoors and enjoying this incredible fried chicken created out of loving memories and our determination to make delicious things to feast on!

Happy 151 Years Canada, we are truly strong and free!

P.S. This fried chicken smelled so good I even had Nicoletta (who is vegetarian/pescatarian) mouthwatering a bit, which tells me I succeeded in my quest to give my best! Oh ya, as you can see in the picture down below, I didn’t let those leftovers go to waste. I created a wonderful crispy chicken sandwich which I have to say I devoured it was so good, lol.

Song of the day: “Ahead by a Century” by The Tragically Hip.

Best Buttermilk Fried Chicken-closeup

Best Buttermilk Fried Chicken

  • Author: Loreto
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 plus marinating and resting times
  • Yield: Serves four 1x
  • Category: Meat and poultry
  • Method: Frying
  • Cuisine: Southern fusion


Best Buttermilk Fried Chicken beautifully marinated in milk, spices and herbs overnight tenderizing the chicken thighs only to be dipped and floured and fried to a golden delicious crispiness and left so juicy and flavorful inside.


  • 4 medium size boneless skinless organic chicken thighs


  • 1/4 cup 2% milk
  • 1/4 cup buttermilk
  • 1 tsp garlic powder
  • 1/2 tsp fresh ground celery seeds
  • 1 tsp paprika
  • 1 tsp lemon grass
  • pinch of fine sea salt
  • fresh ground black pepper
  • 1 tsp chopped fresh thyme
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped parsley

Flour mixture:

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • pinch of sea salt and fresh ground pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped thyme
  • 1 tsp fresh chopped rosemary
  • 1/2 tsp jerk seasoning spice



  1. Wash chicken thighs and pat dry.
  2. In a medium bowl mix all the ingredients for the marinate excluding the buttermilk.
  3. Place chicken thighs in and turn to coat all sides of the thighs, cover, and place in fridge overnight.
  4. Take chicken out of the fridge and pour in buttermilk. Stir and turn chicken over and let sit for a few hours covered in the fridge.

Flour dredge:

  1. While chicken is still marinating, in a medium bowl mix flour and all other ingredients for the dredge, blend well and set aside.


  1. Take chicken out of the fridge and let come to room temperature. Preheat BBQ as the chicken is warming up.
  2. Place a medium cast iron pan with the safflower oil on grill and heat to 360 degrees F.
  3. Take a chicken thigh and let excess marinade drip off. Place into the flour mixture and turn over coating all sides and surfaces of the chicken.
  4. Gently lay thigh away from you and into the oil.
  5. Fry for about 10 minutes or just when the coating starts to turn golden, take out of oil and set on a paper towel to cool. Repeat this process with all the chicken thighs.
  6. When the chicken has cooled, place back into oil and fry for another 8-10 minutes and check chicken with a thermometer. It should read 165 degrees F.
  7. Take chicken out and place on paper towel and lightly season with fine sea salt and a garnish of fresh parsley.
  8. Ready to serve.



  1. For frying, you do not have to use a BBQ you can use your stove too, or if you have a deep fryer that is fine too.
  2. Remember to add the time for marinating and resting: overnight and a few extra hours, plus the time when you take it out of the fridge and bring to room temperature about 15-20 minutes.
  3. We suggested having a sauteed kale, but for a side dish, you can choose anything you like. For the kale, we washed and spun it then blanched it in boiling water, drained and sauteed it with olive oil, garlic, and some dried chili flakes.
Recipe Card powered byTasty Recipes

Best Buttermilk Fried Chicken-Sandwich

You Might Also Like


  • Avatar
    Reply Karly July 1, 2018 at 8:16 am

    This chicken is mouthwatering! Can’t wait to try!

    • Loreto
      Reply Loreto July 3, 2018 at 5:33 am

      Thank you Karly!

  • Avatar
    Reply sara July 3, 2018 at 8:29 am

    wow so yummy and crispy, i am gonna try it because you described such an easy and quick way, can i use turkey instead of normal chicken?

    • Loreto
      Reply Loreto July 3, 2018 at 1:19 pm

      Hi Sara, yes you can use turkey that would work just fine and be tasty too. Hope you enjoy this one!
      Happy frying!

  • Avatar
    Reply Dawn - Girl Heart Food July 3, 2018 at 9:01 am

    You guys!!! This looks nothing short of AMAZING! Now I have a huge craving for some fried chicken!! If we were neighbours, I’d totally be on your doorstep right now 🙂

    • Loreto
      Reply Loreto July 3, 2018 at 1:20 pm

      Hi Dawn, and we would welcome you with open arms and a full plate of fried chicken, lol.
      Have a wonderful day!

  • Avatar
    Reply Jessica July 3, 2018 at 3:23 pm

    Dyyinnggggg over how DELICIOUS this friend chicken looks! And I love how you are making this on the grill – perfect for the summer! Cannot wait to try!

    • Loreto
      Reply Loreto July 3, 2018 at 8:42 pm

      Hi Jessica, yes frying on a gril with a cast iron pan works fabuously and gets that chicken so golden and crisp. The best part is the house does not smell like a fry kitchen, and it is so nice being in the great outdoors in the summer. Thank you for your kind words.

  • Avatar
    Reply Denise from Urb'n'Spice July 4, 2018 at 8:13 pm

    This looks so incredibly delicious, Loretto. The crunchy coating looks amazing – I can almost taste it from here (even the leftover chicken sandwich looks so good!). I am looking forward to trying it. Thanks so much for sharing your entertaining experiences of your quest and the recipe (such a great idea to cook the chicken outside, too!) 🙂 Cheers!

    • Loreto
      Reply Loreto July 5, 2018 at 12:07 pm

      Thank you Denise, it is funny how we remember our past through food and it inspires us in the present to recapture that essence of the moment. This chicken had so much energy infused in it and the sandwich was utterly to die for!
      Thanks a million for your always wonderful comment and also for taking the time to read the post.

  • Avatar
    Reply Terri July 6, 2018 at 11:51 am

    Guys, this looks sooo amazing! I love fried chicken and will be giving this a try…. It must have been so great trying all your Mom’s fried chicken variations. My kids also have that recipe testing experience 🙂 I wish I had, but my Mom wasn’t the biggest fan of trying new recipes/new things!

    • Loreto
      Reply Loreto July 8, 2018 at 8:58 am

      Hi Terri yes those memories of trying to reproduce the Colonels finger lickin good chicken are precious and as I was developing this recipe I kept thinking back to that excitement when my mom finished the chicken and we were ready to bite in and give our feed back. Memories are wonderful but bringing them forward into the present is a real gift!
      Thank you so much for sharing a part of your life.
      Happy cooking!

  • Avatar
    Reply Kristen July 6, 2018 at 4:44 pm

    Hot damn this chicken looks juicy and delicious!!! I love a good fried chicken recipe.

    • Loreto
      Reply Loreto July 8, 2018 at 8:55 am

      Hi Kirsten, I can honestly say that it was super crispy and oh so so juicy inside. The combination of spiced flour and panko gave a beautiful texture, and that buttermilk marinade just takes the flovor profile beyong anything I could imagine. Thank you for you comment and here’s to fried chicken!

  • Avatar
    Reply chef mimi July 8, 2018 at 7:59 am

    This chicken looks fabulous! I have personally never fried chicken. I’ve never fried anything, actually. I need to get busy. I want to actually post about my friend’s fried chicken because she told me she uses pickle juice – maybe as a marinade? Sounds so odd I need to try it! Time to dust off my deep fryer I finally bought about ten years ago…

    • Loreto
      Reply Loreto July 8, 2018 at 8:49 am

      Hi Chef Mimi, I think the pickle juice is perfect for marinating, the acidity will tenderize that chicken so wonderfully and that flavor would be interesting to experience as you bite through the crust!
      Thank you for commenting and Happy Frying!

  • Avatar
    Reply Karen (Back Road Journal) July 10, 2018 at 11:48 am

    Celery seeds and lemon grass are new seasoning to me as far as fried chicken is concerned…it be it is good.

    • Loreto
      Reply Loreto July 11, 2018 at 7:27 am

      Hi Karen yes the celery seed is very subtle and the lemon grass surprises you with its freshness and citrus hits. I lovee when you get through all those crispy bit and you land in flavorful moist super delicious chicken. Thank you for commenting and Happy Cooking to you!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.