Make Ahead

Chef Mo’s Crispy Butter Milk Fried Chicken with Truffle Cream Sauce

October 22, 2018
2 Ratings
Photo by Maurice Farmer
  • Prep time 24 hours 13 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

This is so amazing the crispy crunchy chicken is delicious then the lemon 🍋 & basil 🌿 flavor. Then dipping in the truffle cream sauce changes everything thumbs up 👍🏽 !!!! 1st prize award winning chicken hope you enjoy 😉 —Maurice Farmer

What You'll Need
  • 3 pounds of frying chicken cut into 8 pieces washed
  • 2 cups Butter milk
  • 1/2 cup Tobacco sauce
  • 6 pieces Fresh garlic cloves smashed
  • 1/2 tablespoon Paprika
  • black pepper pinches Cracked black pepper
  • 6 cups Vegetable shorting oil
  • 3 bunches Fresh Parsley , thymes, tarragon
  • 1/2 cup Hot sauce your choice
  • Truffle Cream sauce
  • 2 ounces White Truffle oil
  • 5 Egg yolks at , room temperature
  • 2 pinches Black pepper to taste
  • 1 1/2 cups Fresh lemon juice squeeze
  • 1 cup Fresh lemon basil , minced
  1. 3 pounds of frying chicken cut into 8 pieces washed
  2. Directions : Combine the buttermilk , garlic , onions , herbs , paprika , cayenne & hot sauce in a large bowl & put the chicken in to soak; it should be covered with liquid . Refrigerate overnight or at least for eight hours . When you are ready to fry the chicken , put the shortening in a heavy skillet-cast iron is best-to heat to 350 F on a candy thermometer or when a bit of flour flicked onto the surface immediately browns . Remove the chicken to a colander letting some of the herbs cling to pieces .
  3. Mix the flour with a big pinch of salt & several grindings of pepper . Add chicken & coat it all over with flour mix; let it sit for a minute , & then toss again . Place the chicken pieces four at a time into the hot shortening & fry until golden brown all over , 12 to 15 mins . As pieces are done , drain them on a wire rack , season with salt & pepper & serve hot with truffle cream sauce …
  1. Truffle Cream sauce
  2. Truffle Cream Sauce : Bring a pot half way filled with water & bring to a boil . In a large aluminum bowl add all ingredients using a whisk . Place bowl over the pot whisking until it starts to thicken up but , a smooth cream sauce tastes when done ..

See what other Food52ers are saying.

  • Maurice Farmer
    Maurice Farmer
  • Rbigelow

2 Reviews

Maurice F. October 22, 2018
Really should try these simple steps the more you double dip your chicken with fresh Shorting oil the flavors will knock you out 24 hours soaking in butter milk hot sauce yummy heat & zesty
Rbigelow February 11, 2022
No flour in the ingredients