Buttermilk Fried Chicken


3.3lb / 1.5kg Chicken divided (see notes)
3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes)

Wet Mix

2 cups / 500ml Buttermilk
1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt

Dry Mix

2.5 cups / 375g Plain Flour
1 tbsp Paprika
2 tsp each: Oregano, Baking Powder
1.5 tsp Salt, plus extra to sprinkle at the end
1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper
1/2 tsp Black Pepper


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In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp.
Meanwhile, combine all of your dry mixes. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. Place on a tray and repeat with the remaining chicken.
Heat up enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to the top you're good to go. You want the oil to be approx 175c/350f (it will drop when the chickens in, that's okay). A medium heat should obtain this.
In batches of 3 (4 max) gently place your chicken in the oil. Deep fry for 6-8mins on each side or until deep golden and white through the center. (see notes).  If you’re not confident deep-frying just test with one piece first. Place each piece on a wire rack when finished and sprinkle with salt to draw out the last bit of moisture. The chicken should be piping hot with the juices running clear.
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