Hoff’s Buttermilk Fried Chicken

4 chicken breasts, butterflied into sandwich patties

Oil for deep frying (peanut oil preferred)

2 cups flour

2 TBLS garlic powder

1 tsp baking soda

4 tsp salt

5 tsp black pepper

1 cup buttermilk

8 sandwich buns

Hoff’s “Secret” Sauce – recipe below

Favorite toppings such as pickles, lettuce, tomato, onion, etc.

1: Mix all the dry ingredients together with a whisk to get them well incorporated. Take ¾ cup of the dry mix and combine with the buttermilk in a large bowl, whisking to make a wet batter.

2: Place the raw chicken into the wet batter and make sure the batter is coating all sides of the strips. Cover and place in refrigerator to marinate for at least 2 hours or up to overnight. Cover the dry mixture and set aside.

3: When you’re ready to fry the chicken, heat your oil in a large dutch oven or frying station with at least 3-4 inches of oil. NOTE: These can be pan fried in a shallow pan, however it just won’t be as consistent of a fry and will take longer to cook. Heat oil to 350 degrees.

4: While the oil is heating up, set up your dredge station. Put the dry mix in a shallow baking pan and place right next to the frying pot. Next to the dry mix, place your chicken in the wet mix. Dredge the wet mix covered chicken in batches and once fully covered, let them sit in the dry mix until you’re ready to fry.

5: When ready, shake off excess flour and gently lay chicken into the hot oil 1 at a time, avoiding crowding the pot too much. While this batch is frying, dredge the next batch. Fry until golden brown, about 10 minutes and place on paper towels or a rack to drain.

6: Assemble sandwich using your favorite sandwich buns, fried chicken, Hoff’s “Secret” Sauce, and all your favorite chicken sandwich fixins – pickles, lettuce, tomato, onion, etc.


½ cup mayonnaise

½ cup relish

½ cup Hoff’s Smoken Ghost Ketchup

1: Place all ingredients in a mix bowl.

2: Whisk until fully mixed and serve atop fried chicken, burgers, hot dogs, or a flip flop!