Rose Mary Mogan


You've heard of "GET YOUR MAN FRIED CHICKEN" this is my version to "KEEP YOUR MAN FRIED CHICKEN". I am posting this recipe especially 4 my daughter Briana, who has waited patiently since this past Tuesday for me to post this recipe. Here's to you Briana, your Dad really loved this recipe. I HOPE YOU WILL LIKE IT TOO. It is a bit of work but it is well worth your efforts.

It's marinated overnight in GARLIC BUTTERMILK, to enhance, tenderize & flavor the chicken. Then seasoned in a blend of 10 different herbs and spices, dredged in a blend of cake flour & yellow Corn Meal & fried in OLIVE OIL.


★★★★★ 1 vote

8 Hr 30 Min
25 Min
Deep Fry


  • 6
    chicken drumsticks(legs)
  • 6
    chicken thighs
  • 4
    chicken breasts(cut in half)
  • 1/2 gal
    buttermilk(will not need all of it)
  • 6-8 clove
    garlic minced or 3 tablespoons garlic juice

  • 1 c
    yellow corn meal
  • 4 c
    all purpose flour (i used white lily, similiar to cake flour
  • 3 Tbsp
    mrs. dash (no salt added)
  • 1 1/2 Tbsp
    lemon pepper, no salt added
  • 2 Tbsp
    steak seasoning (like montreal)
  • 1 Tbsp
    kosher salt
  • 2 tsp
    red pepper or cayenne
  • 1 Tbsp
    coarse black pepper
  • 3 Tbsp
    smoked paprika
  • 2 Tbsp
    granulated garlic (not garlic salt)
  • 2 Tbsp
    granulated onion
  • 1 Tbsp
    ground sage
  • ·
    olive oil for frying



  1. PLEASE NOTE: THE CHICKEN PARTS I USED WERE QUITE LARGE, SO I CUT THE BREASTS IN HALF TO DECREASE THE COOKING TIME. I also used a cast Iron Dutch oven and an Electric Skillet, both with lids. I created this recipe for my husbands birthday, it was his special request for his Birthday dinner, which is why I went to so much trouble to make this recipe SPECIAL.
  2. Add the yellow corn meal and flour to a large bowl or gallon size zip lock bag. Add each of the measured spices to the bowl.
  3. Now stir to blend together until blended together and flour mixture looks like this.
  4. If not already in a resealable bag, please add mixture and label bag. So you can store what is left in the freezer for a later use. I purposely made more than I thought I would need so I could have extra . Since I was breading 16 pieces of chicken. I only needed about half of the mixture.
  5. In a large container with a lid, add the buttermilk, then add the granulated or minced garlic cloves, or garlic juice, either should work fine. Stir to blend then add in the chicken parts. Make sure chicken parts is submerged into the buttermilk mixture. Refrigerate at least a few hours or over night. I did mine for over night.
  6. After elapsed time, remove the chicken from the buttermilk, and discard buttermilk. Place the parts on a large pan, and allow excess butter milk to drain off. It is great if you have a metal rack for this step.
  7. Now pour about half of breading mixture into a separate large gallon size bag. RESERVING THE REMAINING MIXTURE. Then add 2 to 3 pieces of CHICKEN TO THE BAG YOU WILL BE USING TO COAT THE CHICKEN. Shake to coat all sides. Remove from bag and place on wire rack to allow seasoning mixture to adhere to chicken parts. About 10 to 15 minutes.DIVIDING THE BREADING MIXTURE PREVENTS CONTAMINATING THE ENTIRE BATCH, AND YOU CAN USE THE UNUSED PORTION AT A LATER TIME IF YOU STORE IT IN THE FREEZER, AND IT IS ALREADY SEASONED & READY TO USE. SAVES TIME LATER.
  8. A thermometer is helpful in determining the temperature of the oil. Prepare frying skillets or pots with oil, I used EXTRA VIRGIN OLIVE OIL, adding about 1 inch of oil to allow it to heat until it reaches a temperature of 350 -375 degrees F. Then carefully add a few pieces of chicken to hot oil, placing skin side down first. AVOID OVER CROWDING SKILLET. Checking several times to prevent burning. Use tongs to avoid piercing the chicken so it stays moist and juicy. Cover with lid and cook about 20 to 25 minutes till golden Brown. REMOVE TO A PLATTER LINED WITH PAPPER TOWEL WHEN DONE.
  9. I used 2 different pots, so I could finish more quickly. I made 8 different items that day including homemade Buttermilk dinner Rolls, so I apologize for not taking pictures of each step.

Printable Recipe Card


Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

Show 13 Comments & Reviews

30 Blueberry Recipes To Make This Summer

30 Blueberry Recipes To Make This Summer

Muffins and bread and pie, oh my! We absolutely love blueberry season. Every bite of these blueberry recipes is bursting with flavor and is melt-in-your-mouth delicious. From lemon blueberry bread to basil blueberry muffins to blueberry cream cheese french toast, your taste buds will be begging you to make these blueberry recipes ASAP!

19 Sweet Peach Recipes to Make this Summer

19 Sweet Peach Recipes to Make this Summer

Sweet, juicy and full of bright summer flavor, we love peach recipes! From cobblers to grilled peaches to pies, you can never have enough peaches during the summer. These peach recipes showcase our favorite seasonal fruit and will have everyone coming back for thirds!

13 Recipes To Make in Your Smoker This Summer

13 Recipes To Make in Your Smoker This Summer

Recently, smokers have risen in popularity. They are an investment, though. So if you own one, it’s worth using it as much as possible. We know it’s good for ribs and a pork roast, but you can light the smoker for other recipes too. From appetizers to the main meal, sides, and desserts, there’s a […]