Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair by Jason Santos

  • Literally the best fried chicken wings in the history of chicken (page 10)

    from Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair Buttermilk & Bourbon by Jason Santos

    • Categories: Dressings & marinades; Fried doughs; Appetizers / starters; Main course; American South; Cajun & Creole
    • Ingredients: chicken wings; fat of your choice; buttermilk; hot sauce; paprika; dried basil; dried thyme; filé powder; chile powder; ground cayenne pepper; ground bay leaves; masa harina; all-purpose flour; lemon pepper; granulated garlic; Creole seasoning; dried red pepper flakes; dried oregano
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Literally the best fried chicken wings in the history of chicken

    • als102 on August 24, 2025

      Fully agree with the name of this recipe!

  • New Orleans BBQ shrimp with jalapeño grits

    • als102 on July 21, 2025

      This is stupidly good, and makes a ton! Will definitely be making this again.

  • Grilled cider-brined pork tenderloin

    • pvia on May 04, 2020

      The brine is just right for pork tenderloin. The cranberry-maple glaze is spot on.

    • ChuckDurn on January 12, 2026

      I’ve made this recipe a couple of times, and it comes out perfectly. I’m not a fan of turnips, and this recipe didn’t change that, so I just replace it with a different starch. Based on the amazing taste that the brine gives the tenderloin, I now make the brine and use it for pork chops as well, and they similarly are tender and delicious.

  • Blackened prime burger sliders

    • als102 on August 24, 2025

      Really good and simple! The goat cheese spread is amazing.

  • House brine

    • als102 on July 21, 2025

      This is absolutely amazing, and about to become my go-to way to prepare chicken for lunches every week. Really wonderful flavor and super moist.

  • Signature fry dredge

    • als102 on August 24, 2025

      This was way better than I was expecting it to be. The creole seasoning with tomato really shines through, and the chicken I used it on ended up super crisp.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books

    New Orleans' comfort food meets refinement in Jason Santos' debut cookbook.

    Full review
  • ISBN 10 1624146295
  • ISBN 13 9781624146299
  • Linked ISBNs
  • Published Mar 26 2019
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Chef Jason Santos garnered national acclaim with his run on Fox’s TV show Hell’s Kitchen, where he earned second place in the cut-throat competition. His culinary prowess can be experienced in multiple restaurants throughout Boston, including Abby Lane and, most recently, Buttermilk & Bourbon--a New Orleans-centric concept that serves the best fried chicken you’ve ever tasted.

Now, his elevated Southern cuisine and bold New Orleans flavors can be made at home. Recipes include Buttermilk & Bourbon’s Biscuits complete with dreamy honey butter as well as Corn Macque Choux, a Cajun creamed corn with plenty of peppers and spicy andouille sausage. And, of course, classics like Literally the Best Fried Chicken in the History of Chicken and New Orleans-Style Mussels make the list and can be paired with delicious drink options such as the rum and passionfruit Hurricane. Each dish will satisfy cravings for Southern flavor and have home cooks feeling like a pro.

Santos is a regular guest on CBS’s The Talk and was a fan-favorite on Hell’s Kitchen, which boasts more than 3 million viewers. His Boston restaurants are go-to destinations for locals and visitors alike. This book will have 75 recipes and 75 photos.

Other cookbooks by this author