Jul 13 2026
Restaurants›Cotton Restaurant›Buttermilk Herb Fried Chicken Recipe

Buttermilk Herb Fried Chicken Recipe

Inspired by Cotton Restaurant
Time1h 30m
Serves4

Crispy fried buttermilk brined all natural chicken breast, traditional herbed cream gravy, mashed potatoes with buttered fresh broccoli

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken

Gravy

Mashed Potatoes

Broccoli

Method

Chicken Preparation

  1. 1

    Brining the Chicken

    In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Whisk until well blended. Add chicken breasts, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for best results.

  2. 2

    Coating the Chicken

    In a shallow dish, combine all-purpose flour, paprika, salt, and black pepper. Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to adhere. Shake off excess flour and set aside.

Frying the Chicken

  1. 3

    Heating the Oil

    In a large, heavy-bottomed skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

  2. 4

    Frying the Chicken

    Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove from oil and drain on paper towels.

Making the Gravy

  1. 5

    Making the Roux

    In a saucepan over medium heat, melt butter. Once melted, whisk in flour and cook for about 1-2 minutes until lightly golden.

  2. 6

    Adding Broth and Cream

    Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring continuously until the gravy thickens, about 5-7 minutes. Stir in thyme, salt, and black pepper to taste.

Mashed Potatoes

  1. 7

    Preparing Potatoes

    Peel and cut potatoes into uniform chunks. Place in a large pot, cover with water, and add salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 8

    Mashing the Potatoes

    Drain potatoes and return to pot. Add butter, milk, salt, and black pepper. Mash until creamy and smooth. Adjust seasoning as needed.

Cooking Broccoli

  1. 9

    Steaming Broccoli

    In a pot with a steamer basket, bring a few inches of water to a boil. Add broccoli florets, cover, and steam for about 5-7 minutes until bright green and tender. Drizzle with melted butter and season with salt to taste.

More from Cotton Restaurant