The Bardic Chef: Recipe – Buttermilk Cockatrice

I’m adjusting to cockatrice. I’ve used standard poultry my entire life, but this has a more lizard-like bite to it, and dries out easily if not done properly… it can be frustrating but… the flavor is more robust.


  • Oil, for frying
  • 6 cockatrice pieces, about fist-sized, skinned and deboned
  • 3 cups of flour
  • 1 1/2 cups buttermilk
  • 3/4 cup water
  • 3 tsp salt
  • 3 tsp black pepper


In a cauldron, pour enough oil to fill until it’s four inches deep, and heat over a medium hot flame. In a bowl, combine flour, salt, pepper – and in another bowl combine buttermilk and water.

Wash cockatrice pieces and pat dry with a towel, then season with more salt and pepper. Coat in the flour, then the buttermilk, then the flour once more.

Place into the hot oil, and turn occasionally to make sure both sides are evenly browned, which takes about 8 minutes total. Drain on papers or a rack.