Almost Fearless

Kayt's Buttermilk Fried Chicken

We’re staying with our friend Kayt in Houston, Texas and she’s been spoiling us all week with her favorite dishes… from Japanese curry to carnitas to spicy chicken and shrimp gumbo.

I had to get her buttermilk friend chicken recipe, even before I tasted it because it sounded so good. You marinate the chicken overnight in buttermilk and spices, toss in flour and fry.

Well first, you pour yourself a glass of wine.


The great touch is that she uses zip lock bags to marinate the chicken in buttermilk, then tosses the chicken in a seasoned flour mixture just before frying.


Then they go into the hot oil and it couldn’t be more simple. The result is a slightly spicy, creamy, buttermilk fried chicken that is truly addictive.


 The Recipe:

Marinate the chicken overnight.

2 cups buttermilk

1 tbsp Dijon mustard

1 tbsp salt

1 tbsp black pepper

1 tbsp cayenne pepper

1 whole chicken (or two packages of wings or thighs)

Toss it all in a bag together and shake. Put it in the fridge for the next day.


When you’re ready to cook, heat 4 inches of oil in a large pan (about 5 cups of oil).

Prepare the flour mixture:

2 cups flour

1 tbsp baking powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Cajun spice

1 tbsp salt

1 tbsp pepper


Take the marinated chicken and place it into the flour mixture, piece by piece, then shake the whole bag until it’s all well covered. Once the oil is hot (medium-high), then put the chicken in one by one.

Cook for 5-6 minutes or until golden brown.


When done remove from the oil with tongs.


Then place on a plate with paper towels.


It also happens to be Drew’s birthday this week, so Kayt whipped up a chocolate cake as well:


Yum. It’s totally optional but you can not go wrong with dessert.


It takes a while for the chicken to cook.


Which is okay, because there’s always wine to keep you busy. Kayt made sure I didn’t drink hers by marking her glass with flour and buttermilk.


All of this, and in the end you have chicken, glorious fried chicken.


Mac and cheese, baked in the oven with real cheese, as a side.


Shiner Bock beer.


So good.


And after the meal we sang Happy Birthday to Drew, while he chugged his beer.


And Cole ran over and blew out his candle before anyone could object.


Christine Gilbert

I’ve been dragging my husband around the world since 2008 always with the promise that, “Yes, Drew there will definitely be hammocks there.”


1 comment

  • Stupid question: how hot does the oil need to be? Friend Chicken is my bane…I never get it right. And I know it has to do with the oil temp.