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Buttermilk fried chicken

It only takes a few quick steps and uses simple ingredients you're likely to have in the cupboard and fridge: chicken, buttermilk, flour, oil and a few spices. Easy!

Serving: 4-6
Time: 30 minutes
Difficulty: Easy


  • 8-10 chicken pieces - a mixture of thighs and drumsticks, on the bone with skin on
  • 300ml buttermilk
  • 1 large egg
  • 1-2 litres sunflower oil

For the seasoning mix:

  • Zest 2 lemons
  • 1 tsp chopped thyme
  • 1 tsp paprika
  • 1 tsp onion salt
  • 1 tsp garlic granules
  • 1 tsp sea salt

For the spiced flour mix:

  • 225g plain flour
  • 2½ tbsp cornflour
  • 2¼ tsp garlic granules
  • 2¼ tsp salt
  • 2¼ tsp chilli powder
  • Black pepper


  1. Put all the ingredients for the seasoning mix into a dish. Add the chicken pieces and coat well, then cover and put in the fridge to chill for 12-24 hrs.
  2. Put the ingredients for the spiced flour mix in a bowl and combine well.
  3. Put the buttermilk and egg in another bowl and whisk lightly.
  4. Coat the chicken pieces by dipping them in the buttermilk mix, making sure they are completely covered.
  5. Next, roll the chicken in the spiced flour mix.
  6. Fill a deep frying pan or saucepan half full with oil and heat the oil until the temperature reaches 170°C.
  7. Fry the chicken pieces in batches of 3-4 pieces at a time, cooking for 10-12 minutes each until golden brown.  Turn the chicken several times to ensure it cooks evenly.  You can use a thermometer to check the meat is fully cooked by inserting it next to the bone - it will be cooked when it reaches 73°C.
  8. Drain the chicken on kitchen paper and place in a dish in the oven to keep warm while you cook the remaining chicken pieces.
  9. Serve with your choice of fries, coleslaw, corn on the cob or salad.

Recipe courtesy of Avonmore.

For more tasty chicken dishes, click here.