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Chef Ian’s Fried Chicken

Chef Ian’s Fried Chicken

Mise en Place

  • Cutting board
  • Knife
  • Large pot
  • Slotted spoon
  • Sheet tray with rack
  • 2 qt Vegetable or Canola oil
  • Paper towels
  • Mixing bowl
  • 2 Large bowls or Pyrex for breading setup


  • 1 ea Whole chicken
  • 1 qt Buttermilk
  • 1 bunch Rosemary
  • 1 bag Seasoned flour*
  • 3 clove Garlic
  • 1 packet Balinese Truffle Salt
  • 1 jar Brown Butter Truffle Honey

*For the seasoned flour you will need:

  • Flour- 300 g
  • Kosher salt- 30g
  • Granulated onion- 20g
  • Granulated garlic- 20g
  • Black pepper- 15g
  • Aleppo pepper- 15g
  • Smoked Paprika- 15g
  • Ground mustard- 10g
  • Cayenne- 5g

We recommend marinating your chicken (whole or butchered) in buttermilk in the fridge overnight with fresh herbs like rosemary or dill. Save your leftover buttermilk to use during the dredging process.


If you want to try another technique, I suggest watching the video we have posted on brining a Turkey. You can use that same recipe to brine your chicken in for 8 hours (you can brine it whole or butchered). Then, you will take the fabricated chicken out of the brine and air dry it for one day in the fridge.


  1. Place the vegetable oil in the large pot and heat over low heat.
  2. Remove the chicken from the packaging and pat dry with paper towels.
  3. Follow along with Ian on how to butcher a whole chicken into 10 pieces.
  4. Make sure to pay close attention and sharpen those butchery skills with the assistance of Chef Ian!!

How to Cook

  1. Place the buttermilk in one of the bowls or Pyrex and the seasoned flour in the other.
  2. Dredge the chicken in the buttermilk and then transfer to the flour.  Shake off any excess flour.
  3. Turn up the heat of the oil until it is hot enough to fry the chicken.  Test the temperature of the oil with the rosemary sprig and garlic.
  1. Fry the chicken in the hot oil until golden brown and delicious.
  2. Remove the chicken from the hot oil and season with Balinese Truffle Salt, fried rosemary, and a drizzle of that beautiful Brown Butter Truffle Honey.  Enjoy!!
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