Buttermilk Fried Chicken

Southern Fried Chicken

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

Southern Fried Chicken

Serves 4

  • 1 ea. Chicken, cut into 10 pieces
  • 12 oz. Buttermilk
  • 1 tsp. Leaf Thyme
  • 1 tsp. Parsley Flake
  • 1 tsp. Poultry Seasoning
  • 2 C Self-Rising Flour (can substitute all-purpose)
  • 2 C Cornflakes, crushed
  • 1 T Old Bay
  • 1 tsp. Paprika
  • Salt
  • Pepper
  1. Combine the cut up chicken, buttermilk, thyme, parsley and poultry seasoning. Mix well and allow to marinate in the refrigerator overnight.
  2. Combine flour, cornflakes, Old Bay, paprika, salt and pepper in a bowl. Remove the chicken from the buttermilk and dredge in the flour-cornflake mixture. Allow to sit for several minutes.
  3. Heat enough vegetable shortening in a cast iron pan to cover chicken pieces by half. Working in batches, cook the chicken until golden brown on both sides. Place chicken in an oven-proof pan and cook in a 350-degree oven until around 170-175 degrees, about 15 minutes. Serve immediately with country gravy (below).

Country Gravy

  • 1 oz. Vegetable Oil, from frying chicken
  • 1 T Onion, minced
  • 1 tsp. Garlic, minced
  • 1 oz. Flour
  • 8 oz. Chicken Broth or Stock
  • 8 oz. Milk
  • 1ea.Bay Leaf
  • Salt
  • Pepper
  1. In a sauce pan or the pan you cooked the chicken in, add the oil. Over medium heat, cook the onion and garlic until the onion is translucent.
  2. Stir in the flour to absorb the oil. Cook for a minute.
  3. Add the chicken broth and milk and bring to a simmer. Add the bay leaf and season with salt and pepper. Cook at a simmer for about 5 minutes. Remove bay leaf and serve gravy with chicken.

*Substitute all milk if you do not have chicken broth or stock.

Braised Collard Greens

Serves 4

  • 1.5-2 lb. Collard Greens, stems removed and cut into bite-size pieces
  • 2oz.Bacon, minced
  • 1oz.Ham, diced (optional)
  • 2oz.Onion, diced fine
  • 2ea.Garlic Cloves, minced
  • 3oz.Chicken Broth
  • Salt
  • Pepper
  1. In a large pan, render the bacon over medium heat. When bacon starts to brown. Add the ham, onion and garlic. Season with salt and pepper. When onions are translucent, add the stock and collard greens and cover.
  2. Reduce heat to low and cook for 20-30 minutes until greens are tender. Adjust seasoning and serve immediately.

Cheddar Grits

Serves 4

  • 1 C Hominy Grits (Instant)
  • 1pt.Chicken Broth or Stock
  • 1 T Butter
  • 1 Sprig Fresh Rosemary (optional)
  • 4oz.Sharp Cheddar Cheese, grated
  • Salt
  1. Bring chicken broth and butter to a boil in a sauce pan. Whisk in the grits; reduce heat to a simmer. Cook for 5-10 minutes, stirring occasionally.
  2. Season with salt and rosemary to taste, and stir in cheese until it is melted.
Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.

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