6 ratings

Buttermilk Fried Chicken

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste...

The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Michael Ferraro of Delicatessen shares his favorite game day recipes. Fried chicken is not only a comfort food staple but also a game day staple. “Fried Chicken is the perfect family-style dish that’s served during [a football game], and it can even be prepared ahead of time so you don’t miss the first touchdown.” 


To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com

To engage via social:

TNFL on Instagram and Twitter: @TasteoftheNFL

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Michael’s Social Media Handle: @Chefmichaelnyc

Delicatessen on Twitter: @DeliNYC  



For the ranch dressing:

  • 1 1/2 Cup mayonnaise
  • 8 Ounces sour cream
  • 2 Ounces buttermilk
  • 1/2 Teaspoon tobasco
  • 2 Ounces Worcestershire sauce

For the fried chicken:

  • 2 three pound whole chickens
  • 2 Tablespoons old bay seasoning
  • 2 Teaspoons cayenne pepper
  • 1 Tablespoon paprika
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon garlic powder
  • 1/4 Teaspoon celery salt
  • Salt, to taste
  • Pepper, to taste
  • 6 Cups all-purpose flour
  • 1 quart buttermilk
  • 2 gallons canola oil


For the ranch dressing:

Combine mayonnaise, sour cream, buttermilk, tobasco and Worcestershire sauce. Set aside.

For the fried chicken:

Take chicken and remove the wing, thigh, and leg. For the breast, cut it to make 2 pieces out of each (the two chickens should yield 20 pieces).

In a mixing bowl, evenly combine the spices. In a small bowl, combine flour with half of the spices.

In a large plastic bag, pour in half of the spices with buttermilk and add chicken. Allow for the chicken to marinate between 4 hours or overnight.

In a large pot, preheat the oil to 300 degrees F. Strain chicken and remove excess buttermilk. Completely coat each piece of chicken evenly with flour & gently shake off excess. Frying one chicken at a time for 10 minutes.

The internal temperature should be 165 degrees F and the outside should be golden brown. Remove and shake off excess oil and place onto rack for oil to drip off. Lightly salt chicken and repeat with next batch.

For assembly: Plate a wing, thigh, leg, and two breasts for each person. Serve a side of ranch dressing per person.