Chef Dad’s Home Style Buttermilk Fried Chicken: The Ultimate Comfort Food

Ingredients

• 2 cups Buttermilk (full‑fat, for brine)
• 2 tablespoons Smoked Salt (Chef Dad smoked salt, for brine)
• 1 tablespoon Onion Powder
• 2 tablespoons Bearded Butcher Butter Blend (Herb‑infused butter, for brine and dredge)
• 1 teaspoon White Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 1 tablespoon Garlic Powder
• 2 pounds Chicken Thighs and Drumsticks (Bone‑in, skin‑on; about 8 pieces)
• 1 cup All‑Purpose Flour
• 0.5 cup Cornstarch
• 1 teaspoon Baking Powder
• 1 tablespoon Smoked Salt (for dredge)
• 1 teaspoon Garlic Powder (for dredge)
• 1 teaspoon Onion Powder (for dredge)
• 0.5 teaspoon White Pepper (for dredge)
• 1 teaspoon Smoked Paprika (for dredge)
• 2 tablespoons Bearded Butcher Butter Blend (for dredge) (Melted; adds flavor to coating)
• 4 cups Vegetable Oil (High smoke‑point oil for deep frying)

Instructions

1. Make the Buttermilk Brine

   In a large mixing bowl whisk together the buttermilk, smoked salt, onion powder, melted bearded butcher butter blend, white pepper, smoked paprika, chili powder, and garlic powder until fully combined.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken thighs and drumsticks to the brine, turning to coat every piece. Transfer the bowl to a zip‑top bag or container, seal, and refrigerate for at least 8 hours or overnight.

   Time: PT5M

   Temperature: 4°C

3. Prepare the Dredge

   In another large bowl combine the all‑purpose flour, cornstarch, baking powder, smoked salt, garlic powder, onion powder, white pepper, smoked paprika, and melted bearded butcher butter blend. Mix until the dry ingredients are evenly coated with the butter.

   Time: PT5M

4. Coat the Chicken

   Remove the chicken from the brine, let excess drip off, then dip each piece into the dredge, pressing gently to adhere. Shake off any excess and place coated pieces on a tray.

   Time: PT10M

5. Heat the Oil

   Fill the deep frying pot with vegetable oil to a depth of about 3 inches. Heat the oil over medium‑high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.

   Time: PT10M

   Temperature: 350°F

6. Fry the Chicken

   Carefully lower the coated chicken pieces into the hot oil using tongs. Fry for 8‑10 minutes per side, or until the exterior is deep golden‑brown and an instant‑read thermometer inserted into the thickest part reads 165°F (74°C).

   Time: PT15M

   Temperature: 350°F

7. Finish in the Oven

   Transfer the fried chicken to a wire rack set over a baking sheet. Place the sheet in a pre‑heated oven at 350°F (175°C) for 10 minutes to ensure the interior is fully cooked and to keep the crust crisp.

   Time: PT10M

   Temperature: 350°F

8. Rest and Serve

   Remove the chicken from the oven, let it rest on the rack for 5 minutes, then serve hot with your favorite sides.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

22g

Fat

26g

Fiber

1g

Ingredient Substitutions

• Instead of Buttermilk: Plain yogurt thinned with milk, Kefir
• Instead of Smoked Salt: Regular sea salt + smoked paprika
• Instead of Onion Powder: Finely minced fresh onion (use less)
• Instead of Bearded Butcher Butter Blend: Melted unsalted butter + dried herbs
• Instead of White Pepper: Ground black pepper (use less)
• Instead of Smoked Paprika: Regular paprika + a drop of liquid smoke
• Instead of Chili Powder: Cayenne pepper (use half the amount)
• Instead of Garlic Powder: Fresh minced garlic (use 3 cloves per tbsp)
• Instead of Chicken Thighs and Drumsticks: Chicken leg quarters
• Instead of All‑Purpose Flour: Bread flour
• Instead of Cornstarch: Potato starch
• Instead of Baking Powder: Club soda (for a lighter coating)
• Instead of Smoked Salt (for dredge): Regular sea salt + smoked paprika
• Instead of Garlic Powder (for dredge): Fresh minced garlic (use 1 clove per tsp)
• Instead of Onion Powder (for dredge): Finely minced fresh onion (use less)
• Instead of White Pepper (for dredge): Ground black pepper (use less)
• Instead of Smoked Paprika (for dredge): Regular paprika + a drop of liquid smoke
• Instead of Bearded Butcher Butter Blend (for dredge): Melted unsalted butter + herbs
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Large Mixing Bowl
• Whisk
• Zip‑Top Bag or Container
• Tongs
• Deep Frying Pot or Dutch Oven
• Candy or Deep‑Fry Thermometer
• Wire Rack
• Baking Sheet
• Oven
• Paper Towels

Critical Steps — Do Not Skip

• Make the Buttermilk Brine
• Marinate the Chicken
• Prepare the Dredge
• Heat the Oil
• Fry the Chicken
• Finish in the Oven

Chef Tips from the Video

• Add a pinch of cayenne to the brine for a subtle heat boost.
• For extra flavor, sprinkle a little smoked salt on the chicken just before serving.
• Use a wire rack after frying to keep the crust from steaming.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.

Freezer: Wrap cooled chicken tightly in foil and place in a freezer bag; freeze up to 2 months. Thaw in the refrigerator and reheat as above.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• The buttermilk brine can be prepared up to 2 days in advance.
• Coated chicken can be placed on a tray, covered, and frozen; fry directly from frozen, adding 2‑3 extra minutes.

Frequently Asked Questions