Buttermilk fried chicken
Crispy, spiced buttermilk chicken with a crunchy coating, perfect served with fresh coleslaw for a comforting meal.
Updated : 02 September, 2025
Easy
More than 1 hour.
Ingredients
10
Chicken thighs
500 milliliters
Fermented baked milk
100 grams
Flour
50 grams
Corn flour
2 teaspoon
Oregano
2 teaspoon
Hot pepper, ground
2 teaspoon
Dried sage
2 teaspoon
Dried basil
2 teaspoon
White pepper
4 teaspoon
Salt
2 tablespoon
Ground paprika
2 tablespoon
Smoked paprika
2 teaspoon
Garlic powder
as needed
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the chicken pieces in a container, pour over the buttermilk, and refrigerate for 12 hours.
Step 2
Preheat the oven to 180C. Mix the flours with the dried spices and herbs on a large plate.
Step 3
Remove the chicken from the buttermilk, shake off the excess, and coat each piece thoroughly in the dry mixture.
Step 4
Heat a large frying pan over medium-low heat with a splash of oil. Fry 2-3 pieces at a time, ensuring they are golden-brown and cooked through.
Step 5
Drain on kitchen paper and transfer to a roasting tin. Place the chicken in the oven for up to 15 minutes to achieve a crunchy coating. Serve warm in a basket with coleslaw on the side.