The tradition of buttermilk fried chicken is a cornerstone of American comfort, blending European frying techniques with African influences and local ingredients. This particular mortons chicken copycat style reflects the upscale steakhouse approach, where the rustic charm of a Southern fry is refined for a more polished palate.
Central to this style is the use of buttermilk, which acts as a tenderizer, breaking down the proteins in the meat while providing a tangy base for the spices to cling to. The addition of cornmeal to the flour creates a sturdier, more textured crust than standard breading, offering a signature snap that is characteristic of high-end comfort dining.
Over time, these steakhouse variations have become beloved for their balance of savory and subtle sweetness, often achieved through a pinch of sugar in the dredging mix. It transforms a simple piece of poultry into a centerpiece dish, bridging the gap between home-cooked nostalgia and professional culinary execution.
Why You'll Love It
-
- Honestly, it's that perfect crunch. There is something so comforting about the way the cornmeal and flour create that golden, crackly shell while the inside stays tender.
-
- I mean, who doesn't love a good copycat? Getting that restaurant-quality feel right in your own kitchen makes a regular Tuesday feel like a little celebration.
-
- The buttermilk soak is just magic, really. It makes the chicken so juicy, and the blend of paprika and garlic powder gives it a warm, nostalgic aroma that fills the whole house.
-
- Well, it's just so simple once you get into the rhythm of it. It's the kind of meal that brings everyone to the table, and wow, the smell of it frying is just heaven.
"It tastes exactly like the restaurant! My kids actually asked why we couldn't have this every single Tuesday. Just wonderful."
Essential Ingredient Guide
- 4 boneless skinless chicken breasts (about 1.5 lb): I always look for pieces that are relatively even in thickness. If they're too thick, they might not cook through, so just a little pat dry with paper towels makes a big difference.
- 1 1/2 cups buttermilk: This is the secret to that tender bite, really. It gently breaks down the meat and gives us a lovely tang that balances the savory spices.
- 1 tsp cayenne pepper (optional for heat): Now, I'm careful with this one, but it adds such a nice little glow to the flavor. If you aren't fond of heat, you can just leave it out, no problem at all.
- 1 tbsp paprika: This gives the chicken that gorgeous, deep golden color we're after. It's a mild, earthy sweetness that just feels right in a fried dish.
- 1 cup all-purpose flour: This forms the heart of our coating. It works with the cornmeal to create that sturdy, crispy layer that holds onto all those lovely seasonings.
- 2 tbsp powdered sugar (for a sonrisa, optional): It sounds a bit odd, I know, but just a touch of sweetness helps the crust brown beautifully. It doesn't make it a dessert, just a bit more complex.
Complete Cooking Process
-
Getting Ready:
We start by patting the chicken dry and seasoning it simply with salt and pepper. Then, the buttermilk and spices are whisked together so the chicken has a flavorful bath to soak in.
-
Deepening the Flavor:
The real magic happens during the soak. Letting those breasts sit in the buttermilk mixture for at least 20 minutes—or longer if you have the patience—really lets the seasonings sink in.
-
Building the Crunch:
The texture comes from that double-hit of flour and cornmeal. Pressing the mixture firmly onto the chicken ensures a thick, craggy crust that stays crispy after frying.
-
The Final Touch:
Once they come out of the oil, a quick sprinkle of salt for seasoning finish is essential. It wakes up all the other flavors while the chicken is still hot and glistening.
-
The Perfect Moment:
I like to serve these immediately while they're still piping hot. Let them drain on a rack for a minute so they don't get soggy, then get them to the table right away.
-
Use a meat thermometer to keep your oil between 350-375°F so the coating doesn't get soggy.
-
If you want a sweeter crust, go ahead and add 1 tablespoon of fine white sugar to your flour mixture.
-
Try letting the marinated chicken rest uncovered in the fridge for 30 minutes to help the batter stick better.
-
Fry in batches—crowding the pan is a little mistake that can drop the oil temperature too much.
Pro Tips
Just take your time with it, and your kitchen will smell absolutely wonderful.
Better For You Treats
If you're looking to lighten things up, you could try using whole-wheat flour for the coating. Honestly, you can also lower the fat by using a non-stick pan or reducing the amount of vegetable oil used for frying.
Ways to Make it Your Own
I love to experiment! You could try the Spicy Cajun version by adding 1 tbsp Cajun seasoning and ½ tsp cayenne to the flour, or go for an Herb-Infused version with 1 tbsp chopped fresh thyme or rosemary for a lovely aromatic touch.
Serving Suggestions
For a real Southern feel, I'd pair this with creamy coleslaw and buttery mashed potatoes. If you're feeling fancy, try it over a fresh garden salad with lemon vinaigrette, or follow it up with a warm slice of apple pie.
Frequently Asked Questions
→ Can I freeze the chicken after it's been fried?
Yes, you certainly can. Just wrap it tightly in foil or plastic wrap and keep it in a freezer bag for up to 4 months; then just pop it in the oven at 350°F to reheat.
→ What if I don't have cornmeal?
Well, you can use more all-purpose flour, but you'll miss out on that specific gritty crunch. Corn flour is a great substitute if you have some in the pantry.
→ How do I know when the chicken is actually done?
I always trust a meat thermometer—look for an internal temperature of 165°F. It's the only way to be sure they're juicy and safe to eat.
Nutrition Facts
per serving
480
Calories
36g
Protein
22g
Carbs
28g
Fat
Taste Profile
A savory, salty, and comforting blend of buttermilk tang and seasoned crust.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Let it sit for 5 minutes to curdle before using.
The crust will be less crunchy but still delicious.
Use a smaller amount as it is more concentrated.
Recipe Variations
Try these delicious twists on the original
Spicy Cajun Morton's Chicken
For those who like a bit more heat, just add 1 tbsp Cajun seasoning and ½ tsp cayenne to the flour mix for a zesty kick.
Herb-Infused Morton's Chicken
To add some aromatic depth, include 1 tbsp chopped fresh thyme or rosemary in your flour mixture.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Crowding the pan, which lowers the oil temperature and makes the coating greasy.
- Skipping the pat-dry step, which prevents the seasoning and breading from sticking.
- Overcooking the chicken, which can happen quickly with boneless breasts.
Meal Prep & Storage
Make Ahead Tips
You can marinate the chicken in the buttermilk mixture up to 2 hours in advance to let those flavors really soak in.
Leftover Ideas
Keep them in an airtight container in the fridge for 3 days. To get that crunch back, reheat them in the oven at 350°F for about 15 minutes.
Perfect Pairings
Serve this with...
Cooking Timeline
Pat chicken dry and season with salt and pepper.
Whisk marinade and coat the chicken.
Refrigerate chicken and prepare the dry flour mix.
Dredge chicken in flour and fry until golden brown.
Drain on rack and finish with sea salt.
Morton's Chicken Copycat Recipe
Bring the steakhouse magic home with this mortons chicken copycat, featuring a golden, crispy crust and tender, juicy center. It is the kind of comfort food that makes a house feel full and warm.
Timing
Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
Chicken & Marinade
-
01
4 boneless skinless chicken breasts (about 1.5 lb)
-
02
1 1/2 cups buttermilk
-
03
1 tsp salt
-
04
1/2 tsp black pepper
-
05
1 tbsp paprika
-
06
1 tsp garlic powder
-
07
1 tsp onion powder
-
08
1 tsp dried oregano
-
09
1 tsp dried parsley
-
10
1 tsp cayenne pepper (optional for heat)
Breading & Frying
-
01
1 cup all-purpose flour
-
02
1/2 cup cornmeal or corn flour
-
03
2 tbsp powdered sugar (for a sonrisa, optional)
-
04
1 tbsp baking powder
-
05
1 tsp salt
-
06
1/2 tsp pepper
-
07
Vegetable oil for frying
-
08
Salt for seasoning finish
Instructions
Start by gently patting dry the 4 boneless skinless chicken breasts with paper towels. I find this really helps the seasoning stick. Go ahead and season them with 1 tsp salt and 1/2 tsp pepper.
In a large shallow dish, whisk together the 1 1/2 cups buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried parsley, and 1 tsp cayenne pepper if you're feeling a little bold.
Coat each chicken breast in that buttermilk mixture, squeeze out any excess—just a little bit—and arrange them in a single layer. Cover them up and let them chill in the refrigerator for at least 20 minutes, though honestly, up to 2 hours is where the real flavor happens.
While the chicken is resting, grab a separate bowl and combine 1 cup all-purpose flour, 1/2 cup cornmeal or corn flour, 2 tbsp powdered sugar, 1 tbsp baking powder, 1 tsp salt and 1/2 tsp pepper. Give it a good mix until it's all blended together.
Take your chicken out of the buttermilk. Let the extra drip off, then dredge each breast thoroughly in the flour mix. I like to press the flour in with my hands just to make sure it adheres well.
Pour about 1/2 inch of vegetable oil into your skillet over medium-high heat. Wait until it's shimmering; a little trick is to drop a bit of water in—if it creates tiny bubbles, you're ready.
Carefully place the coated chicken breasts in the hot oil. Well, just be careful not to crowd the pan—work in batches if you need to. Fry them until they're a beautiful golden brown, about 4-5 minutes per side, until the internal temperature hits 165°F.
Move the cooked chicken over to a cooling rack or some paper towels to drain off the excess oil. Now, just sprinkle them lightly with sea salt to finish things off.
Serve your mortons chicken copycat while it's still hot with whatever sides you love. Wow, that crispy, juicy flavor is just like the restaurant!
Notes & Tips
-
1
Letting the chicken marinate longer develops a much deeper flavor profile.
-
2
The cornmeal in the breading provides that signature restaurant-style crunch.
-
3
Using a cooling rack instead of paper towels helps keep the bottom from getting soggy.
Tools You'll Need
-
Large shallow dish or resealable plastic bag for marinating
-
Measuring spoons for precise seasoning
-
Large skillet or Dutch oven (8-10 inch) for frying
-
Spatula or tongs for turning the chicken
-
Meat thermometer to ensure safety and juiciness
-
Cooling rack or paper towels for draining
Must-Know Tips
-
Oil Temp, Use a thermometer to keep oil between 350-375°F so the coating doesn't get soggy or burn.
-
Adhesion, Let marinated breasts rest in the fridge uncovered for 30 minutes before coating to help batter stick.
-
Sweetness, If you prefer a slightly sweeter crust, you can add 1 tablespoon of fine white sugar to the flour mixture.
Professional Secrets
-
The 'water drop' test is a reliable way to check oil readiness without a thermometer.
-
Pressing the flour mixture into the meat ensures a thick, craggy crust that doesn't flake off.
-
Finishing with sea salt immediately after frying enhances the savory notes of the buttermilk.
What readers are saying
Community reviews from home cooks like you
This exceeded my expectations. I really liked how the 4 boneless skinless chicken breasts (about 1.5 lb) and 1 1/2 cups buttermilk came together. Perfect as written.
Absolutely loved this recipe! I really liked how the 4 boneless skinless chicken breasts (about 1.5 lb) and 1 1/2 cups buttermilk came together. Thanks for sharing this one!
I wanted to love this dish, but it didn't quite work for me. I added a bit more seasoning next time. I think with some tweaks it could be really good.
The flavors were spot on. I really liked how the 4 boneless skinless chicken breasts (about 1.5 lb) and 1 1/2 cups buttermilk came together. I added a bit more seasoning next time. Great addition to my recipe rotation.
Good, but not amazing. The lb) flavor was nice, but next time i'll double the sauce. I might try it again with some adjustments.
This exceeded my expectations. I really liked how the 4 boneless skinless chicken breasts (about 1.5 lb) and 1 1/2 cups buttermilk came together. My kids even asked for seconds.
Perfect for a busy weeknight. I really liked how the 4 boneless skinless chicken breasts (about 1.5 lb) and 1 1/2 cups buttermilk came together. Next time I'll double the sauce. Perfect as written.
Absolutely loved this recipe! I really liked how the 4 boneless skinless chicken breasts (about 1.5 lb) and 1 1/2 cups buttermilk came together. Thanks for sharing this one!
This was a hit with my family. I really liked how the 4 boneless skinless chicken breasts (about 1.5 lb) and 1 1/2 cups buttermilk came together. Will be making this regularly.
Recipe by
Alexa CarterFast food, but smarter 🔥🍽️ Bold flavors, simple steps, and meals that always hit the spot 😎
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime