Best Buttermilk Fried Chicken

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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.
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