Fried chicken, mashed potatoes, and pickles on a plate with sauce being added.

Recipes

Buttermilk Fried Chicken

Name: Buttermilk Fried Chicken
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: Wet Mix Ingredients:; 2 cups Buttermilk; 1⁄2 cup Sriracha; 1 tbsp Kosher Salt; 4 Bone-In Chicken Thighs; 4 Bone-In Chicken Legs; Dredge Mix Ingredients:; 4 cups All Purpose Flour; 1 tbsp Ground Ginger; 1 tbsp Ground Mustard; 1⁄4 cup Onion Powder; 1⁄4 cup Garlic Powder; Cayenne Honey:; 1 cup Honey; 1 tsp Cayenne Pepper; 1 tbsp Marash Chili Flakes

Executive Chef Matthew McClure’s Buttermilk Fried Chicken features locally raised, chicken thighs and legs marinated in a tangy buttermilk and sriracha mixture. Finished with a drizzle of sweet and spicy honey, It’s a dish that's rooted in Vermont ingredients, and guided by a Southern chef’s imagination.

BMF Chicken

Prep Time

20 min (plus marinating time)

Cook Time

15 min (per batch)

Serves

Method for BMF Chicken

In a large bowl, marinate the chicken in the wet mixture for at least 4 hours or overnight.

Dredge your chicken by putting them from the wet mix into the dry mix, back into the wet mix, and finishing with a dredge in the dry mix.

In a large frying pan, heat up frying oil to 310 degrees. Fry the chicken for 15 minutes. Be careful to not overcrowd the pan, you may need to fry in batches.

Allow chicken to cool, then drizzle with the Cayenne Honey when you are ready to enjoy!

Buttermilk Fried Chicken

Prep Time

Cook Time

Serves

Ingredients

Method for BMF Chicken

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