Buttermilk Fried Chicken Fingers

Jason Santos

Blue Inc - Boston

Soaking the chicken pieces in a mixture of buttermilk and hot sauce infuses the meat with a tangy and spicy flavor that’s totally addictive.


  • 1 cup buttermilk
  • 1/4 cup hot sauce
  • 4 boneless and skinless chicken thighs, cut intro 1-inch wide strips
  • 1 cup corn flour or masa harina
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons salt, divided
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons lemon pepper
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • Oil for frying
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper


Combine the buttermilk and hot sauce in a large bowl. Add the chicken and let soak in the refrigerator for at least 1 hour.

Mix together the corn flour, all-purpose flour, 1 1/2 teaspoons salt, powdered garlic, lemon pepper, Old Bay seasoning, oregano, and red pepper flakes. Set aside.

Heat 2 inches of oil in a heavy-bottomed pot to 350ºF. Dredge the chicken in the flour mixture and carefully drop into the hot oil. Fry until golden brown and cooked through, about 5 minutes.

Mix the remaining salt with the black pepper and cayenne. Use the resulting mixture to season the chicken before serving.


4 servings