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Jason Santos’ buttermilk fried chicken will add crunch to your kitchen game

a close up of a plate of food and a cup of coffee

At this point in our socially distant existence, a number of us have abandoned all hope for sporting summer bods on the beach this year, so pass the fried chicken, please.

Thankfully, there’s chef Jason Santos, owner of Boston spots Citrus  & Salt and Buttermilk & Bourbon as well as the soon-to-be B  & B Fish in Marblehead. He’s sharing his recipe for buttermilk fried chicken, which he apparently perfected by battering up birds “four nights a week” while preparing to open his New Orleans-inspired establishment on Comm. Ave. Even after a marathon of making — and eating  — fried chicken, Santos said that this dish will never get old for him  and that he “could eat a piece a day and still be psyched.”

With that glowing testament, we give you a step-by-step guide for frying up your own small batch of Santos’ crispy poultry. Laissez les boneless bon temps rouler.

For buttermilk soak: 

  • 4 boneless, skinless chicken thighs, slightly pounded for faster cooking 
  • 1 c. buttermilk 
  • 1 T. Frank’s RedHot sauce

Mix together. Soak chicken for a minimum of 1 hour. Set aside.  

For the dredge:

  • 1 T. lemon pepper 
  • 1 T. granulated garlic 
  • 1 t. Old Bay seasoning 
  • ½ t. crushed red pepper flakes 
  • ½ t. dried oregano 
  • 2 c. masa harina flour 
  • 2 c. all-purpose flour 
  • 2 t. salt 
  • 1 t. freshly ground black pepper 
  • ¼ t. cayenne pepper

In a bowl, combine all of the dry ingredients together. Take the soaked chicken, shake off excess buttermilk and dredge the thighs in the seasoned flour mixture. Fry the pieces of chicken at 350°F for 5 to 6 minutes. Season with salt and pepper before serving.