Chef Mo’S Crispy Butter Milk Fried Chicken With Tru

Name: Chef Mo’S Crispy Butter Milk Fried Chicken With Truffle Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
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 .
2
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 ...
3
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 ..

5176

kcal

Calories

493

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chef Mo’S Crispy Butter Milk Fried Chicken With Truffle Cream Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chef Mo’S Crispy Butter Milk Fried Chicken With Truffle Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions