Recipe courtesy of Wendell Price

Thyme Buttermilk Chicken

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 2 servings
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Frying oil

1 cup buttermilk

1 whole chicken, cut into 8 pieces

2 cups all-purpose flour

2 tablespoons whole dried thyme

Creole seasoning (recommended: Tony's)

Garlic mashed potatoes, recipe follows

Garlic Mashed Potatoes: 

1 white potato

2 tablespoons milk

1 tablespoon butter

1 teaspoon garlic powder

1 tablespoon chopped parsley leaves


Freshly ground black pepper


  1. Preheat the oven to 350 degrees F. Preheat the oil in a fryer to 350 degrees F. Put the buttermilk in a medium sized bowl. Add the chicken and marinate it for about 1 hour, in the refrigerator. In a separate bowl, combine the flour, dried thyme, and Creole seasoning, to taste. Remove the chicken from the buttermilk and dredge it in the flour mixture, shaking off any excess, repeat as desired. Place in the hot oil for about 9 minutes, or until golden brown. To complete the cooking, place in the oven for about 10 minutes, or until the chicken is cooked through and the juices run clear. Serve with Garlic Mashed Potatoes.

Garlic Mashed Potatoes: 

  1. In a small pot over high heat, bring water to a boil. Chop the potato into 3 or 4 pieces. Boil the potato for about 10 minutes, or until it is fork tender. Drain the potato and return it to the pan. Add the milk, butter, garlic powder, and parsley. Mix all together until desired texture is reached. Season, to taste, with salt and pepper.
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