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.
Buttermilk Fried Chicken from Jason Santos
Details
Ingredients
- 4 boneless & skinless chicken thighs, slightly pounded for faster cooking
- 1 cup buttermilk
- 1 tablespoon franks hot sauce
- 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
Directions
- Mix the buttermilk and the hot sauce together
- Soak chicken for minimum 1 hour
- Mix together dry ingredients
- After marinating chicken for at least one hour in the buttermilk and hot sauce mixture, remove chicken and shake of excess buttermilk
- Coat chicken in dredge
- Fry at 350’ for 5-6 minutes.
- Season with salt and pepper to taste and serve