A Word From The Cook

“Hands down, best fried chicken recipe of all time. Juicy chicken every time! Use heavy pan or cast iron skillet for best results.”


Prep Time:

50 Minutes


6 People


  • 4 Halved, boneless, skinless, chicken breasts
  • 1 Cup buttermilk
  • 2 Cups flour
  • 1-2 Tablespoons coarsely ground black pepper
  • 2 Tablespoons Sea Salt (or 1 T sea salt + 1 T herbed salt)
  • 1 Tablespoon Italian seasoning (dried)
  • 3 Fresh Rosemary sprigs
  • Canola oil for frying
  1. Step 1 – Tenderize and Coat Chicken
    1. “Marinate” 4 halved, boneless, skinless, chicken breasts in Buttermilk for several hours
    2. (keep refrigerated).
    3. Mix flour and spices in a separate bowl.
    4. Dredge and coat chicken in flour/spice mixture – coat chicken thoroughly on all sides.
  2. Step 2 – Heat Rosemary Oil and Flash Fry Chicken Pieces
    1. Heat canola oil and fresh Rosemary sprigs over medium heat (about ¼ inch deep).
    2. Place chicken pieces, one at a time, into hot oil (Rosemary removed).
    3. Fry 4-5 pieces at a time in pan, until each piece is golden brown on both sides. Turn chicken only after bottom side is golden brown.
  3. Step 3 – Finish Cooking Chicken on Stovetop!
    1. After all chicken is fried to a golden brown, discard remaining oil.
    2. Place chicken pieces back in pan and cover – lid should be ajar to avoid steam build-up.
    3. Continue to cook chicken on stovetop over low heat for 25-30 minutes.
    4. Remove chicken from pan and serve hot, or at room temperature.