Make a Reservation
Buttermilk Fried Chicken
Buttermilk Fried Chicken

Buttermilk Fried Chicken

From the Recipe Files of our Corporate Chef, Neal Langermann Serves 4 to 6


  • 1 quart buttermilk
  • Juice from 2 lemons
  • 8 cloves crushed garlic
  • 1/4 cup Crystal Hot Sauce
  • 1/2 oz fresh sage
  • 1/2 oz fresh thyme
  • 8 each scallion greens
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown mustard
  • 1 tablespoon Coleman’s ground mustard
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper


  • Two 3-pound chickens cut into 8 pieces each
  • 1 1/2 cups lard or more as needed
  • 1 1/2 cups shortening or more as needed
  • Flour Dredge
  • 4 cups Wondra flour
  • 2 cups finely ground cornmeal
  • 3 tablespoons kosher salt
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon paprika
To make the marinade, mix the ingredients in a blender and process until smooth. Pour this mixture into a nonreactive pan or bowl, and marinate the chicken pieces for 24 hours. In the meantime, make the flour dredge by combining all the ingredients in a big bowl; set aside. Remove the chicken from the marinade, squeezing of any excess marinade from chicken. Coat with dredge and lay on cookie sheet, let rest for 10 minutes. Heat the lard-shortening mix in a large cast-iron skillet to 325 degrees. Place chicken in pan, skin side down, and cook for 8 minutes on the bottom. Maintain temperature in pan. Turn chicken, cook an additional 6 to 8 minutes. Remove to brown paper towels with a slotted spoon; let chicken rest 5 minutes.