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Fried chicken - Corn flakes

Cornflake and Rosemary Buttermilk Fried Chicken

Is there anything better than fried chicken? I think not. Well, maybe new wall art but that’s a story for another day. When you guys asked about my fried chicken recipe I knew you were in for a treat. 

This version used buttermilk, herbs, rosemary, and crunched-up cornflakes to deliver a super moist, crackly crusted chicken that explodes with flavor. I make this often, usually in the summer, but in the winter too. You can either use store-bought buttermilk, or make your own homemade buttermilk!

The trick to getting the perfect fry is soaking the broken-down chicken in buttermilk overnight. But, even just milk to plain yogurt will do. 

The added crackle of corn flakes, sizzled herbs, and the hint of garlic in the frying batter seals the deal-making this fried chicken officially even better than your mom’s. Just don’t tell her I said so okay.

Wanna fry some up? Good, you will love it. Plus, since you’re making it yourself, you can choose your favorite pieces of chicken to make (chicken breasts, chicken drumsticks, chicken thighs, etc.). Here’s how to do it:

How to Make Cornflake and Rosemary Buttermilk Fried Chicken

Prep & Cook Time:

  • Prep: 8 hours min
  • Cook: 20 min
  • Total: 8 1/2 hours
  • Serves: 3-4


  • 1 (3 pounds) chicken, broken down into as many pieces as you like. I have the butcher do this at the grocery store. Tell them it’s for fried chicken!
  • 2 cups flour
  • 2 cups buttermilk
  • 2 eggs
  • 1/2 cup crushed corn flakes
  • 1/2 teaspoon garlic salt
  • 1 large onion, sliced
  • 1/2 teaspoon onion salt, 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a tsp each of the dried herbs.
  • 2 cups canola oil, peanut oil, or other high smoke point oil
  • 1/2 teaspoon paprika
  • 1 tablespoon of Lawrey’s season salt
  • Salt and black pepper
  • 1/2 teaspoon cayenne pepper

Recipe Card Directions:

  • Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, (but not the Lawrey’s seasoning) paprika, and cayenne pepper. I throw the diced chicken in with the buttermilk and herbs in a freezer bag and call it a day.
  • When ready to cook, remove chicken from the buttermilk mixture by straining in a colander, leaving some of the herbs on the chicken. be sure to let chicken rest and come to room temperature before frying.
  • Beat 2 eggs and coat each piece of chicken in egg wash and place on a paper plate
  • In a large paper or plastic ziplock (sturdy) bag, mix flour with seasonings to make the flour mixture.
  • Meanwhile, heat 2 cups of oil in a large, heavy-bottomed deep skillet (cast iron, stainless steel, or anodized aluminum – something that can take the heat) on medium-high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but don’t get the oil temperature get so hot that the deep skillet is smoking).
  • Remember when working with hot oil, always have a pan lid close by.
  • Drop chicken pieces in a bag with flour, crushed cornflakes, and Lawrey’s seasoning.
  • Then shake until thoroughly coated then shake off any excess flour…
  • Add the seasoned chicken pieces to the hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for an additional cooking time of 10-12 minutes, again until golden brown.
  • Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. I use a deep-fry thermometer and check the oil making sure it stays at 325′ degrees. Be sure to temp the chicken pieces too using an instant-read thermometer. It’s done when the meat thermometer shows an internal temperature of 165’ 
  • If frying in batches, warm up your oven to medium heat (325’ F) to maintain the internal temperature of the chicken. First, let chicken rest on a paper plate lined with paper towels. Then, after letting them drain onto paper towels, you can place them in a single layer on a wire rack in the oven until ready to serve. 
  • When ready to eat, serve with a Strawberry Caprese Salad, Mashed potatoes, or corn on the cob. Add additional salt and black pepper to taste (if desired), and serve with plates or in a shallow dish.


What does buttermilk do to fried chicken?

In addition to making more flavorful chicken, placing cold chicken in buttermilk also helps tenderize the chicken breasts, drumsticks, or whatever type of chicken you’re preparing!

Does buttermilk change the taste of fried chicken?

Yes, but for the better! Placing the chicken in a buttermilk mixture to marinate it breaks down the proteins in the chicken. This results in tastier, juicy chicken!

How long should I marinate chicken in buttermilk?

Some people swear that a single hour is enough. I’m not one of those people: I recommend marinating your chicken for 12 to 24 hours if you want truly juicy meat!

How do you keep breading from falling off buttermilk when frying chicken?

If your seasoned flour mixture keeps falling off every piece of chicken, it’s hard to get the crispy chicken pieces you want! Fortunately, there’s usually an easy solution. Are you drying off your chicken before applying the spice mixture?

If not, the breading won’t stick very well, making it hard to get the crunchy chicken you want.

Can chicken sit for too long in buttermilk?

Yes, it can! While marinating does help you get tender chicken, you can still overdo it (although smaller pieces are more susceptible that larger pieces). I recommend marinating for no more than 24 hours before transferring your chicken to a shallow bowl to make buttermilk fried chicken.

That said, the official USDA recommendation is no more than 48 hours!

Enjoy the Perfect Pieces of Chicken!

Cornflake Rosemarry and buttermilk chicken

That’s it guys! I simply love fried chicken – especially this buttermilk chicken recipe because it’s super juicy, crunchy on the outside, and has an extra kick of garlic and rosemary. I even like a bit of Franks hot sauce with it too (after I’ve given it a quick drain on paper towels, of course!).

Will you give this recipe a try? Your family thanks you for it I promise. It’s literally the best ever and bursting with deliciousness. 

Of course, deep frying isn’t as healthy as oven-fried chicken or cooking chicken in an air fryer. Make your weekly meal plan a bit more healthy by balancing it out with one of my air fryer recipes.


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