Buttermilk Chicken

Chicken marinated in buttermilk, coated in spiced flour and deep-fried is a classic dish loved by many. So much better than greasy, salt-ridden chicken from Kentucky!!!. The trick is to fry the chicken and place in the oven to keep it crispy while you cook the rest of the pieces.

4-6 Portions
Prep: 10 minutes plus 2 hours or overnight marinating
Cook: 15 minutes



  • 4 chicken thighs, 4 legs (drumstick) and 4 winglets
  • Oil for deep frying (1-2 litres)


  • 350ml buttermilk
  • 2 garlic cloves (bruised with the side of the knife)
  • Generous pinch of salt and pepper

To Coat

  • 200g plain flour
  • 50g rice flour
  • 100g Tempura breadcrumbs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • Generous pinch of salt pepper

To serve

  • 250g sour cream
  • 1 tsp smoked paprika
  • 1 garlic clove, crushed (optional)
  • 2-3 drops of tabasco (optional)
  • Juice 1/4 lemon
  • Olive oil


  1. Marinade: Place the chicken in bowl with the marinade ingredients and coat well. Cover with cling film and refrigerate for at least 2 hours or preferably overnight.
  2. To Cook: Preheat oven to 160C. Heat the oil in a deep-fryer, deep saucepan or wok until it is 170C (a cube of bread should be rise to the top in 2-3 seconds and be crisp and golden when ready or use a thermostat) . Place all the coating ingredients in a large bowl and mix until well combined. Remove chicken pieces from the marinade and coat thoroughly in the flour mixture. Deep-Fry 3-4 pieces at a time for 8-10 minutes until cooked through, crisp and golden. Place on a rack in an oven tray and keep warm in the oven while you cook the remaining chicken.
  3. To Serve: Distribute the Buttermilk chicken amongst serving plates. Accompany with Smoked Paprika sour cream. I like to serve the chicken with mashed potato and coleslaw (red cabbage, fennel and red onion make a good combo), corn also makes a good accompaniment.