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Sourdough English Muffins

Start your day with the irresistible taste of Homemade Sourdough English Muffins. They are a great way to use your sourdough discard.

Wake up to the delightful aroma of Sourdough English Muffins wafting through your kitchen! These things are a breakfast that’s not only delicious but looks amazing too, with its golden brown crust sprinkled with cornmeal.

These homemade muffins bring a tangy upgrade to your traditional English muffin, thanks to the natural fermentation of sourdough. With their soft, airy interior, perfect for capturing pools of melted butter or your favorite spreads, these muffins transform any morning into a special occasion.

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Easy Buttermilk Fried Chicken

By Kleinworth & Co 7 Comments

Easy Buttermilk Fried Chicken is a classic dinner recipe made with chicken brined in buttermilk, dredged in flour and spices, and fried to crispy, juicy perfection.

My friends – do you love fried chicken? We sure do, which is why we have it on the menu frequently around here. That crispy, golden, crunchy chicken is a family favorite.

You just can’t go wrong with this juicy chicken coated in all those seasonings. It’s just bursting with flavor and I’m telling you – this will be your new all-time favorite.

You see, I grew up watching my great-grandmother and grandmother cook – A LOT! They were old farm gals who prided themselves on putting out a feast each night for dinner. They definitely showed their love for us all with food.

So when the hubs and I were dating, one of the first things I made for him was this fried chicken recipe. I paired it way down – because it was just us two and grandma cooked for an army. But the base of the recipe remains.

buttermilk fried chicken

When I first made this – we barely had the right tools for the job. I had a tiny little fry pan and the only tongs I had were salad tongs. I used them, they got ruined – but we still laugh at it to this day.

Fast forward many years and with the time constraints of jobs and kids – we transitioned into making my oven-baked fried chicken instead of this one. It is every bit as delicious and crazy easy to make – but sometimes you just really want FRIED chicken and all those flavors that come with it. (I encourage you to check it out too.) I know you’ll love grandma’s recipe here – it is AH-MAZ-ING!

buttermilk chicken

Here are some commonly asked questions

How to store leftover fried chicken

Buttermilk fried chicken will keep for 3-5 days in the fridge.
It is best reheated in the oven (325 for 10 minutes or until heated through) or the air fryer (325 for about 5 minutes).
It may be frozen for up to 3 months. Then, to reheat, bake from frozen for about 15 minutes at 450 degrees.

What is the best flour for fried chicken?

When grandma was making this recipe, all she had was all-purpose flour. Over the years I have tried it with other types that I had on hand and I keep coming back to the standard all-purpose, which is great because usually, it is inexpensive and easy to find. (unless something out of the ordinary has happened)

buttermilk fried chicken recipe

ingredients for buttermilk fried chicken

chicken bone-in, skin on, thighs and drumsticks are best
salt
pepper
garlic powder
dried mustard
paprika
sage
buttermilk
all-purpose flour
baking powder
salt
garlic powder
paprika
basil
thyme
onion powder
cayenne pepper
Vegetable oil

how to make buttermilk fried chicken

Place chicken pieces in a large bowl.
Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly.
Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well. Set aside.
Heat the oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
Place the coated chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. (It will take about 15 minutes for each piece to cook completely.) Make sure each piece is fully cooked – the internal temperature should be 170 degrees F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place the cold chicken in the oil so you will need to adjust the heat according to stay around 340 degrees.
Allow the chicken to drain on a wire rack to help the chicken stay crispy.

I don’t have a candy thermometer – how will I know that the oil is the right temperature?

Try standing a wooden spoon in the oil. The oil should bubble around the handle at the bottom of the pot and float up.

If the oil is too hot, the oil will bubble vigorously. If the oil is not hot enough, there will just be a few bubbles coming up.

What is the best oil for deep frying?

So the key when it comes to oil is the smoke point. We used to do a lot of frying and found that the oil is key to the perfect recipe.

Going with something like peanut oil will make the chicken cook too hot and fast – you’ll end up with it too crispy on the outside and uncooked on the inside.

I like to use something with a neutral flavor – like vegetable or canola. You can even use sunflower oil, but it is far more expensive. I tend to stick to the easy stuff – because that’s what grandma used anyway.

buttermilk chicken recipe

I don’t have any buttermilk – what can I substitute?

Place 2 tbsp of lemon juice or vinegar into a measuring cup. Then fill the cup up to the 2-cup measurement with regular milk. Allow this to sit for 10 minutes, and then use it in the recipe.

What is the best temperature for deep frying chicken?

The key here is to keep it around 340-350 degrees. This is why having that trusty thermometer is so important. The cold chicken dropping into the oil will lower the temp, so you will have to adjust your heat to maintain that ideal setting. But keep a close watch, because it will increase quickly and you could burn the chicken – just be attentive. Don’t get distracted by your phone, the TV, or anything else.

crispy buttermilk chicken

I find that the chicken is looking burnt on the outside, but is not cooked inside – what can I do?

Turn down the heat on your oil – it is too hot.

What if I don’t have a thermometer?

Obviously having a thermometer is ideal for making sure the chicken reaches that perfect 165 degrees for food safety. But you can also check that it is done cooking by seeing that the skins are golden brown and the insides are white (not even slightly pink) and the juices run clear – not pink.

buttermilk brined chicken

I don’t have baking powder – can I substitute baking soda?

No, these are very different. If you don’t have baking powder, then just leave that out.

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to get all the chicken cooked, but doubling works fine.

best fried chicken recipe

Can I substitute skinless chicken?

Yes! This recipe works really well with skinless chicken!

What to serve with fried chicken

Here are some of our favorite recipes to pair with this chicken dinner.

crispy fried chicken

Can I make this chicken in the oven?

Because of the buttermilk, I find that this recipe doesn’t work as well in the oven. The buttermilk makes the flour coating too sticky and thick to properly cook and get crispy in the oven.

You can try my oven-fried chicken or try coating the buttermilk chicken in panko or corn flakes instead of flour to give it the crispy crust that the deep frying gives this chicken.

However, you can cook this recipe in an air fryer if you like. Just spray the floured chicken with some oil and bake it at 360 for about 15 minutes (turn it over halfway through the cooking time).

juicy fried chicken

What is the best cut of chicken for this fried chicken recipe?

For this recipe, I find that thighs and legs give you the best bang for your buck – with just enough meat-to-skin ratio for a super delicious meal. Just make sure that it is bone-in and you leave those skins on.

soaking chicken in buttermilk

Why marinate the chicken in buttermilk?

Because buttermilk is very acidic it works to tenderize the chicken but keeps it from getting too chewy as it can with other types of marinades.

That layer of buttermilk on the outside also creates the perfect level of moisture with the flour coating which works like searing when dropped in the oil. This gives you a crispy outside while keeping that chicken juicy and tender.

grandma’s buttermilk fried chicken recipe

How long to marinate chicken in buttermilk?

For this recipe, we are marinating for at least 1 hour. But, if you have the time you can go for longer. Whenever I can, I will leave it for at least 4 hours or even overnight. With buttermilk, you can marinate for a lot longer and it will only make it better – unlike traditional marinades.

southern fried chicken recipe buttermilk

Products I love when making fried chicken…

This chicken dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade fried chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chicken recipe.

southern buttermilk fried chicken

If you love this Easy Buttermilk Fried Chicken recipe, you’re going to love these other chicken dinner recipes too. Please click each link below to find the easy, printable recipe!

Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole is a super easy weeknight dinner that’s great for using leftover or rotisserie chicken. It’s a family favorite!

Check out this recipe

Grilled Chicken Salad

Enjoy flavorful, juicy chicken on a bed of lettuce with your favorite dressing and extras with this Grilled Chicken Salad recipe. It’s easy to make and is the perfect meal to have for lunch or dinner.

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Chili Lime Chicken – Air Fryer

Easy Chili Lime Chicken made in the air fryer is quick to make! A juicy, flavorful, crispy chicken dinner that’s ready in less than an hour.

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Instant Pot BBQ Chicken

Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!

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BBQ Ranch Chicken Casserole

BBQ Ranch Chicken Casserole is a quick and easy dinner loaded with chicken, cheese, and pasta, tossed and baked with BBQ sauce and ranch.

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Cheesy Chicken Spaghetti

The Cheesy Chicken Spaghetti is an easy pressure cooker dinner using the leftover rotisserie chicken. Quick to make & so delicious too.

Check out this recipe

Instant Pot Creamy Chicken Soup

Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!

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Chicken Noodle Casserole

Chicken Noodle Casserole – simple & delicious comfort food.

Check out this recipe

If you love this recipe for easy buttermilk fried chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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5 from 4 votes

Easy Buttermilk Fried Chicken

Easy Buttermilk Fried Chicken is a classic dinner recipe made with chicken brined in buttermilk, dredged in flour and spices, and fried to crispy, juicy perfection.

Prep Time15

Cook Time45

Chill1

Course: dinner

Cuisine: American

Keyword: chicken, fried, fried chicken

Servings:

Ingredients

8 pieces chicken bone-in, skin on, thighs and drumsticks are best (approximately 3 pounds)

First Coat of Seasonings

1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp dried mustard
½ tsp paprika
½ tsp sage
2 cups buttermilk

Second Coat of Seasonings

2 cups flour
1 tbsp baking powder
1 ½ tsp salt
1 ½ tsp garlic powder
1 ½ tsp paprika
1 ½ tsp basil
1 ½ tsp thyme
1 ½ tsp onion powder
1 tsp cayenne pepper

Frying

Vegetable oil to be 1- 2 inches deep in a deep frying pan

Instructions

Place chicken pieces in a large bowl.

First Coat of Seasonings

Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly.
Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.

Second Coat of Seasonings

In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well. Set aside.
Heat the oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
Place the coated chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. (It will take about 15 minutes for each piece to cook completely.) Make sure each piece is fully cooked – the internal temperature should be 170 degrees F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place the cold chicken in the oil so you will need to adjust the heat according to stay around 340 degrees.
Allow the chicken to drain on a wire rack to help the chicken stay crispy.

Notes

It may take some test pieces to find the temp that cooks the chicken golden on the outside and fully cooked on the inside.

Cinnamon Honey Butter

By Kleinworth & Co 9 Comments

This recipe for Cinnamon Honey Butter is sweet and creamy with the perfect amount of cinnamon and even better than the Texas Roadhouse version. Soft and spreadable and ready in 5 minutes! SO GOOD!

Are you ready to kick off this weekend with a bang? I am definitely ready to try to fit in little pockets of time out of the office because I soooooo need it.

We mixed up this Cinnamon Honey Butter because we super love the stuff when we visit Roadhouse. But we found that we love it mixed into a little oatmeal too – it was delicious.

Be sure to try our delicious Apple Butter Bread!

I have mentioned before that my son is absolutely nuts for cinnamon. So when I promised him I would make some of this cinnamon honey butter for him to add to breakfasts & our dinner rolls.

The one special request he gave me was that he wanted it to have a bolder cinnamon flavor than the traditional recipes we see floating around. I can do that – for sure. Just enough, not too much. He was definitely happy with the result & is using it on everything.

Texas Roadhouse Cinnamon Butter

If you really like cinnamon- this is the spread for you. It’s just a hint of honey & packed full of that wonderful cinnamon flavor. No need to butter your toast & then top it with a cinnamon/sugar mixture.

This has it all right in there. Added to hot toast right out of the toaster – it melts to a gooey cinnamon glaze. Mmmmmmmm – perfect for my weekend breakfast – that’s for sure.

Texas Roadhouse Butter

Here are some commonly asked questions

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Texas Roadhouse Butter Recipe

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

How long does honey butter last?

For this butter – if you keep it in the fridge it will last up to 1 month. If you like to leave your butter at room temperature overnight, it will last 1-2 days at most. You can use a butter crock so it stays spreadable and that will extend the life by several more days.

Cinnamon Butter Texas Roadhouse

How to make Texas Roadhouse Butter

Mix all of the ingredients together in a large bowl until well blended. You can use either a large rubber spatula, a hand mixer or a stand mixer for this.
Place the butter on parchment paper, cover and roll into a log.
Twist the ends of the parchment paper.
Chill in the refrigerator for at least 24 hours before serving.

More Delicious Cinnamon Recipes

Cruffins

Cinnamon Roll Pancakes

TikTok Cinnamon Rolls

Cinnamon Cookies

Apple Pie Cinnamon Rolls

Cinnamon Roll Sugar Cookie Bars

One-Hour Carrot Cake Cinnamon Rolls

Cinnamon Sugar Pretzel Bites

Cinnamon Roll French Toast Bake

Snickerdoodle Cake

Ingredients for Cinnamon Honey Butter

butter – room temperature
honey
ground cinnamon

Tips for the BEST Cinnamon Honey Butter

If you’d like to make this sweeter – add 1 tbsp confectioner’s sugar to the mixture.
Don’t microwave this butter to soften as it tends to melt a bit faster and the end result isn’t desireable.
Deepen the flavor with 1 tsp pure vanilla extract
Whip up a double batch, place it in a pretty jar with a bow and gift some to the neighbors. They will surely appreciate it.
This honey butter can be frozen for up to 2 months.

What to serve with this cinnamon honey butter

Serving options are abundant with this butter – you can try it with biscuits or dinner rolls, toast, cornbread, sweet potatoes, and more. Here is a small list of the recipes we use it with.

Texas Roadhouse Honey Butter

If you love this easy cinnamon honey butter recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!

Italian Garlic Butter

Italian Garlic Butter is loaded with parsley, garlic and parmesan cheese. perfect for adding to french bread, dinner rolls or on your favorite filet.

Check out this recipe

Overhead view of whipped butter with garlic and chives in a jar with a butter knife laying on top.

THE BEST Homemade Ranch Dressing – EVER!

Skip the bottled version at the store and make this flavorful Ranch Dressing from scratch. It’s easier than you might think, and once you make it, you can use it on all your favorite foods. It is THE BEST homemade ranch dressing – EVER!

Check out this recipe

Slow Cooker Fig Butter

This delicious fig butter couldn't be easier to make with the help of the slow cooker. Just toss all the ingredients in and let it cook for several hours. It's perfect for any breakfast meal.

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Sriracha Ranch Dipping Sauce

Sriracha & ranch collide into one amazing sauce.

Check out this recipe

Chunky Caesar Dressing Recipe

Chunky Caesar Dressing Recipe is easy to make so you can always have some on hand. Serve homemade Caesar Salad with grilled chicken & pasta for dinner.

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Best Burger Sauce on a Double Caramelized Onion Burger

Best Burger Sauce on a Double Caramelized Onion Burger is the best thing you’ll ever eat. Delicious over the top juicy burger loaded with all the good stuff.

Check out this recipe

Crock Pot Dulce de Leche

Crock Pot Dulce de Leche is an easy slow cooker caramel recipe that takes just one ingredient. Simple to make & the perfect topping for fall desserts.

Check out this recipe

Slow Cooker Pumpkin Butter

Pumpkin Butter is a delicious fall spread made easily in the slow cooker. Spread it on your breakfast treats or mix it into other baked goods. It is the epitome of fall flavors!

Check out this recipe

Creamed Honey – Whipped Honey

Creamed Honey – a simple & easy way to decrystalize your honey & give it a smooth, creamy consistency.

Check out this recipe

Other Homemade Kitchen Staple Ingredients

Italian Garlic Butter

Homemade Mayonnaise

Homemade Brown Sugar

Herb Butter

If you love this recipe for Cinnamon Honey Butter as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Cinnamon Honey Butter

This recipe for Cinnamon Honey Butter is sweet and creamy with the perfect amount of cinnamon and even better than the Texas Roadhouse version. Soft and spreadable and ready in 5 minutes! SO GOOD!

Prep Time5

Course: Breakfast, Sauce, Side Dish

Cuisine: American

Keyword: butter, cinnamon, honey

Servings: cup