Buttermilk Fried Chicken

Ingredients

• 8 chicken pieces (thighs and drumsticks)
• 500ml buttermilk
• 1 tbsp salt
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• For the coating: 2 cups plain flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper
• Oil for deep frying

Instructions

1. Mix the buttermilk with the salt and spices, add the chicken, and marinate at least 4 hours, ideally overnight.
2. Mix the coating ingredients in a wide bowl.
3. Lift the chicken from the brine and dredge thoroughly in the seasoned flour.
4. Heat oil to 170C in a heavy pan to a depth of about 4cm.
5. Fry the chicken in batches for 12-15 minutes, turning, until deep golden and cooked through.
6. Drain on a wire rack — not paper — to keep the crust crisp.

Serving suggestions

• Serve with mashed potato, coleslaw or a soft white bun.

Storage & reheating

Best fresh; leftovers are great cold the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions