Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Buttermilk Fried Chicken


2 whole chickens (3 1/2 – 4 lbs each) cleaned and cut into 8 pieces

1 Tbsp    Poultry Seasoning

2 cups       Buttermilk


For frying:

2 cups              White Flour

1 Tbsp                Kosher Salt

1 Tbsp                Black Pepper, freshly ground


Combine the poultry seasoning and buttermilk. Submerge the cut chicken in the buttermilk. Cover tightly and refrigerate for at least 12 hours.

Fill electric skillet approximately 1-inch with fryer shortening and set at 350 degrees.

Flour chicken and fry for 20-30 minutes (10-15 minutes on each side)

Let rest for 10 minutes

Yield 6-8 servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more