recipe 
Hunter Cattle organic ½ chicken
2 cups buttermilk
¼ cup Hot sauce
*We use a vinegar based hot sauce–Franks or Crystal
2 tbsp pickle juice
1 qt flour
3 tbsp onion powder
¼ cup Old Bay Seasoning
3 tbsp garlic powder
2 tbsp salt
1 tbsp black pepper
*”Oil is a preference”, says Chef Witwer, “At home I use beef tallow, in the restaurant we use canola oil. A blend of soy and canola is common but we don’t use it because of soy allergies.”
ingredients
breading
frying
steps
- Separate the leg ¼ from the breast.
- Cut leg to separate the drumstick and thigh.
- Remove breast from the frame and cut off the wing. You will end up with a bone in thigh, bone in leg, and boneless breast.
- Marinate the chicken pieces in buttermilk, hot sauce and pickle juice.
- After your chicken has marinated overnight, double bread the chicken.
- Fry at 350 degrees in oil*.
- Using a thermometer, stick into the thickest part of the chicken and cook until 165 degrees.
Date Published: 03.03.26
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Recipe by:
Chef Dan Witwer | Executive Chef of The Darling Savannah
