Recipe: Buttermilk Fried Chicken

The recipe we are sharing today comes from the Soul Patrol in Honolulu, Hawaii. The truck is owned by Chef Sean Priester who holds this philosophy when it comes to his food, “Soul food is comfort food. It nourished the mind, the body, and the soul.”

buttermilk fried chicken

Soul Patrol – Buttermilk Fried Chicken


  • 1 gallon buttermilk
  • 2/3 gallon water
  • 1-3/4 cup salt
  • 1-1/4 cup sugar
  • 1 10-pound chicken
  • Flour
  • Lard or canola oil


  • Bring water to a boil. Dilute sugar and salt. Let cool. Add buttermilk.
  • Add chicken, and marinate 24-48 hours.
  • Pull chicken from brine. Put thumb under thighbone and separate meat from the bone a little to insure the thigh cooks thoroughly when frying.
  • Flour chicken. Wait a least one minute before frying to allow the flour to set.
  • For the fryer, lard is exceptional, but canola is acceptable. It is always best to fry one piece first to see if brine has taken hold or if your solution had the right concentrations.
  • Fry chicken in a deep fryer at 300 degrees Fahrenheit for 12 minutes.

Yeild: 4 servings

Soul Patrol

Twitter: @SoulPatrolHI
All things SOUL Patrol! Location, Menu, Specials, and random musings of SOUL Operations Manager Randy Linville

Find our profile of the Soul Patrol <here>

2017-03-31T08:43:40+00:00 By |Recipes|

About the Author:

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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