Buttermilk Fried Chicken from Jason Santos

If you’ve been drooling over pics of Jason Santos‘ fried chicken — they seem to be cropping up everywhere as the chef, cookbook author and TV personality opens the second location of Buttermilk & Bourbon in Watertown — here’s your chance to try it at home. Whether you’re looking for a not-too-complicated weeknight dinner (there’s marinating involved ‘though so plan ahead) or something for the picnic basket, this crispy little number will come in handy next time you need a little taste of NOLA at home.


Servings: 4


for the chicken
  • 4 boneless & skinless chicken thighs, slightly pounded for faster cooking
  • 1 cup buttermilk
  • 1 tablespoon franks hot sauce
for the dredge
  • 1 tablespoon lemon pepper
  • 1 tablespoon granulated garlic
  • 1 teaspoons Old Bay seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 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


for the chicken
  1. Mix the buttermilk and the hot sauce together
  2. Soak chicken for minimum 1 hour
for the chicken dredge
  1. Mix together dry ingredients
to prepare
  1. After marinating chicken for at least one hour in the buttermilk and hot sauce mixture, remove chicken and shake of excess buttermilk
  2. Coat chicken in dredge
  3. Fry at 350’ for 5-6 minutes.
  4. Season with salt and pepper to taste and serve

You may also be interested in