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
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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.

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Reviews about this book

  • Eat Your Books

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

    Full review