• 2 Cups Buttermilk
  • 1 Tbspn Dijon Mustard
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 2 Tsp Chili Powder
  • 6 Chicken Breasts
  • 2 Cups Flour
  • 1 Tsp Ground Fennel
  • 1 Tbspn Baking Powder
  • 1 Tbspn Garlic Powder
  • 1 Tbspn Onion Powder
  • Canola Oil

I love chicken but up until last year i never ate chicken with bones in it. Call it one of those hangups from childhood or a weird dislike. Well last year I tried fried chicken and i really did like it. Well i liked it from some places. There is this little place up the french shore that just makes piles and piles of fried chicken that is REALLY good and REALLY cheap. I decided to try it there first in case I didn’t like it. Turns out I did, but I always thought as I often do “This could stand to be a lot spicier!”. So the idea was planted in my head to one day come up with my own fried chicken recipe!

Of course with so many other great things out there to try I got side trekked for about a year now until I was watching Masterchef not long ago. They had to make the perfect fried chicken and I saw that most of them (if not all) were using buttermilk. I’d hardly ever used buttermilk for anything before but apparently this makes a really nice crispy batter. So with a new clue and renewed obsession I went about researching different recipes and trying different combinations until I came up with this very simple, but modified recipe. Hot but not so hot as to kill the average mortal, with a very slight licorice taste from the ground fennel seeds.

So if you’re a fried chicken fanatic and want to try something familiar but also new give Temple Fried Chicken a try!


1) Mix well your  buttermilk, dijon, salt, pepper, ground fennel, and cayenne in a bowl and submerge all your chicken pieces in it. I used boneless chicken breasts but for the real flavor you want bone in chicken. You get a lot of flavor from the bones thats why they use that to make stock for soups!

2) Put plastic wrap over the bowl with all your chicken under the liquid and store in the fridge for at LEAST 12 hours.

3) In another bowl combine the flour, baking powder, garlic powder, and onion powder. Make sure it’s well mixed. I added a bit of cayenne pepper and black pepper to this mix as well but that is completely optional. I like the heat!

4) Preheat your oil so it would be ready to deep fry , then lower the temperature so the outside of the chicken doesn’t cook before the inside is cooked through. You do not want it deep fry temperature when you start this!

5) One at a time dip the chicken into the dry ingredients and coat completely. Then dip it back in the buttermilk mixture, then back into the dry mixture one more time making sure once again to coat completely. It’s messy but do this with your hands! Any utensil you use with scrape the crust of the chicken off.

6) Cook chicken in your oil until the crust is crispy and golden brown and the chicken is cooked all the way through but not overcooked. This takes a few tries! If you have a meat thermometer make sure the center is 165 degrees or as close to that as possible. A little over is ok, under is not!

7) Set chicken aside to cool before you serve or you’ll burn your fingers on the oil. I know this from experience…OW!

I hope you enjoy this fried chicken with a twist, let me know!