Cornflake and Rosemary Buttermilk Fried Chicken

Cornflake Rosemarry and buttermilk chicken

5 from 1 vote

Cornflake and Rosemary Buttermilk Fried Chicken

I love buttermilk chicken, & this buttermilk fried chicken takes things to a whole new level with crispy cornflakes and a dash of rosemary. Let's give your mom’s chicken a run for its money!

Prep Time8

Cook Time20

Total Time8 20

Course: Main Course

Cuisine: American

Keyword: buttermilk chicken, Fried Chicken

Servings: people

Author: Anthony Rodriguez

Cost: 35

Ingredients

1 count 3 pound 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 count eggs
1/2 cup crushed corn flakes
1/2 tsp garlic salt
1 count large onion sliced
1/2 tsp onion salt,
1/4 cup chopped mixed herbs of parsley, tarragon, thyme Or a tsp each of the dried herbs.
2 cupos canola oil, peanut oil, or other high smoke point oil
1/2 tsp paprika
1 dashes Salt and Peeter to taste
1/2 tsp cayenne pepper

Instructions

Prepare Buttermilk Chicken Bath

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 you are about 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 for 30 minutes and come to room temperature before frying. This helps for a more tender meat.

Coat Chicken

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.

Fry Chicken

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.

Notes

Marinate for Maximum Flavor – The buttermilk soak isn't just for tenderness—it infuses the chicken with flavor. For the best results, let it marinate for at least 8 hours, but 24 hours is even better. The acid in the buttermilk helps break down proteins, making the meat ultra-juicy.
Room Temperature is Key – Cold chicken straight from the fridge will lower the oil temperature and result in uneven cooking. Let it rest at room temperature for 30 minutes before frying to ensure a crispy, golden crust and a perfectly cooked interior.
Crush Cornflakes Finely, but Not Too Fine – The crushed cornflakes add crunch, but if they're too coarse, they may not stick well to the chicken. Aim for a texture similar to panko breadcrumbs—small, flaky, and crispy.
Layer the Coating for Maximum Crispiness – After dipping in the egg wash, firmly press the chicken into the flour and cornflake mixture. Then, let it rest for 10 minutes before frying—this helps the coating adhere, preventing it from falling off in the oil.
Oil Temperature Control – Maintain the oil at 325°F for perfectly crisp chicken without burning. A deep-fry thermometer is your best friend. Too low, and the chicken absorbs oil and turns greasy. Too high, and the outside burns before the inside cooks through.
Don’t Overcrowd the Pan – Fry in batches to keep the oil temperature steady. Overcrowding lowers the heat, leading to soggy chicken instead of crispy, golden perfection.
Drain & Keep Warm Properly – Skip the paper towels after frying! Instead, let the chicken rest on a wire rack set over a baking sheet. This prevents steaming and keeps the crust crispy. If cooking in batches, hold the finished pieces in a 325°F oven until ready to serve.
Season Immediately – While the chicken is still hot, sprinkle a touch of extra salt and black pepper. This enhances the flavor and makes sure every bite is perfectly seasoned.

Nutrition