soup made with the leftover fried chicken and trimmings at market dinner

Frequently we have put the traditional fried chicken and trimmings on the Bistro nights and Skillet shows. This summer (2013) is the first time we put it on Market shows and it was a WOW! The next day at our family meal (staff lunch) we were treated to a fried chicken soup with all the trimmings! Moral: be sure to make enough of everything for leftovers to make soup the next day!


  • 1 frying chicken, cut into pieces

  • 2 cups buttermilk
  • 1 1/2 tablespoons Flavors for Frying spice mix
  • 1 teaspoon salt (or enough to salt each piece after it is cooked)


In a plastic zip lock bag or bowl, blend spice mix and buttermilk. Add chicken and marinate under refrigeration for 2 hour or up to overnight (our preference). After marinating, remove chicken from marinade and drain. Dredge in plain flour or flour substitute.  Choose method of cooking.

Deep Fry: Preheat the oil to 350F in a large cast-iron skillet making sure oil fits under half way point. (it could spill over if too high in the pan when product goes into hot oil) Cook until chicken registers 160F or about 3-5 minutes for white meat or 5-7 minutes for dark meat pieces.

Pan Fry / Oven finish: Preheat fry pan. Add high smoke point oil such as grape seed oil. when heated add dredged chicken and don’t move until it frees itself from the bottom of the pan and is crispy and brown. Turn and repeat. Off load each piece to a cookie sheet with a cooking rack to finish in the oven. When all pieces are brown, place in pre-heated 400 oF oven for 3 minutes for white meat; 4-5 for dark, or internal temperatures of 160 oF white meat; 180 oF, noting there will still be carry-over cooking.

Serve immediately.

Oven Baked Chicken


  • 1 frying chicken, cut into pieces

  • 2 cups flour
  • 1 1/2 tablespoons Flavors fro Frying spice mix
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 4 cups Panko bread crumbs
  • EVOO (in spray container if possible), optional


Prepare chicken by washing and drying, set aside. In shallow bowl blend flour, Flavors of Frying spice mix, and salt and set aside. Put buttermilk in second shallow bowl; and panko bread crumbs in third. Dip each piece of chicken in seasoned flour; shake off and dip into buttermilk and then into Panko. Place onto sided cookie sheet fitted with cooking rack. Repeat until all pieces are breaded. Place into refrigerator for minimum of 30 minutes to set the breading.  If using, drizzle or spray chicken pieces with EVOO before baking. Place pan into 375 oF oven for 20 to 25 minutes or until white meat is 160 0F and dark meat is 180 oF. Serve immediately.


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