Recipe: Spicey Buttermilk Fried Chicken

I have been trying really hard lately to move away from frying as a preferred cooking technique, but sometimes comfort food just calls you and this is a recipe that I came up with to help satisfy that comfort food urge.


  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1-3 TBL Frank’s Red Hot Sauce (to taste)
  • 1 TSP Essense (or similar spice blend)
  • 1 cup all purpose flour
  • canola oil or other preferred oil for frying.

Split the chicken breasts in half length-wise to create a thin filet.

Mix the buttermilk and the Red Hot Sauce and pour into a bowl or plastic container for marinating.

Mix the flour and Essense and place on a plate or in a shallow plastic container for dusting.

Marinate chicken in buttermilk/Red Hot Sauce blend for at least an hour.

Remove Chicken from marinade and let excess liquid drip off.

Coat the still damp chicken in the flour/Essence blend

Carefully place chicken in a skillet (Cast Iron preferrred) with oil heated to medium high heat.

Cook for about 5 minutes per side until golden brown and crispy and cooked through.

I like to serve with mashed potatoes and pan gravy and some fresh buttermilk biscuits right out of the oven with butter and jam or honey.   This is not the healthiest recipe on earth, but I am more and more convinced that it’s moderation and not deprivation that will get us where we want to be health wise.  This recipe is sure to please any family with it’s great crispy texture and the huge flavor from the Red Hot Sauce in the marinade and the Essence in the coating.

I am kicking myself in the butt big time for not taking a picture – but I am making this again this week and will make sure to update with a pic.

Serves 6-8 as written.