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Serves
US | Metric
Ingredients
For the Marinade
  • 1 kg Boneless Chicken Thighs
  • 300 ml Buttermilk
  • 2 tsps Salt
For the Seasoned Batter
  • 400 g Plain Flour
  • 2 tsps Garlic Granules
  • 2 tsps Onion Salt
  • 1½ tsps Salt
  • 2 tsps Mustard Powder
  • 1 tsp Smoked Sweet Paprika
  • 1 tsp White Pepper
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • Crisp 'n' Dry, for frying
Buttermilk Fried Chicken Buttermilk Fried Chicken

Buttermilk Fried Chicken

Need I say more?! Succulent buttermilk fried chicken in the crispiest batter...proper naughty but we all deserve a treat every now and again don't we!

Prep 5 minutes
Total 30 minutes
  1. Begin by mixing the salt and buttermilk together in a vessel large enough to hold the chicken, Place all of the thighs into the buttermilk, ensuring all of the chicken is coated well and almost submerged in the buttermilk. Cover with cling film and place in the fridge for at least 4 hours but ideally overnight.
  2. Take the chicken out of the fridge one hour before you want to cook to bring it to room temperature.
  3. In a large bowl combine the flour and all of the seasonings for the batter mix.
  4. In a deep saucepan pour in the Crisp 'n' Dry until the pan is a third of the way full - this may seem a lot but we are deep frying! Place on a medium heat and bring to around 175℃ if you don't have a thermometer you can check it is hot enough by placing a tiny amount of raw chicken into the oil; if it begins to sizzle and rise to the surface the oil is ready.
  5. With tongs, pick up each piece of chicken and shake off any excess buttermilk, place into the seasoned flour and make sure all of the chicken is covered completely in the flour - I tend to coat two pieces at a time and whilst they are frying, start coating the next two.
  6. Carefully place the chicken into the hot oil two at a time to ensure the temperature doesn't reduce and fry for 8mins until the chicken begins to feel firm and the batter has turned golden and crispy. Remove with a slotted spoon and place on some kitchen bowl to drain any excess oil. You can place in a warm oven whilst you go with the next batch.
  7. Fry all of the chicken and serve immediately on a big platter with an extra scattering of dried thyme and oregano. Serve with rice or chips and aioli for dunking...Guaranteed there will be no leftovers!
Buttermilk Fried Chicken Buttermilk Fried Chicken

Buttermilk Fried Chicken

Need I say more?! Succulent buttermilk fried chicken in the crispiest batter...proper naughty but we all deserve a treat every now and again don't we!

favorite
print
like
Prep 5 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Marinade
  • 1 kg Boneless Chicken Thighs
  • 300 ml Buttermilk
  • 2 tsps Salt
For the Seasoned Batter
  • 400 g Plain Flour
  • 2 tsps Garlic Granules
  • 2 tsps Onion Salt
  • 1½ tsps Salt
  • 2 tsps Mustard Powder
  • 1 tsp Smoked Sweet Paprika
  • 1 tsp White Pepper
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • Crisp 'n' Dry, for frying

  1. Begin by mixing the salt and buttermilk together in a vessel large enough to hold the chicken, Place all of the thighs into the buttermilk, ensuring all of the chicken is coated well and almost submerged in the buttermilk. Cover with cling film and place in the fridge for at least 4 hours but ideally overnight.
  2. Take the chicken out of the fridge one hour before you want to cook to bring it to room temperature.
  3. In a large bowl combine the flour and all of the seasonings for the batter mix.
  4. In a deep saucepan pour in the Crisp 'n' Dry until the pan is a third of the way full - this may seem a lot but we are deep frying! Place on a medium heat and bring to around 175℃ if you don't have a thermometer you can check it is hot enough by placing a tiny amount of raw chicken into the oil; if it begins to sizzle and rise to the surface the oil is ready.
  5. With tongs, pick up each piece of chicken and shake off any excess buttermilk, place into the seasoned flour and make sure all of the chicken is covered completely in the flour - I tend to coat two pieces at a time and whilst they are frying, start coating the next two.
  6. Carefully place the chicken into the hot oil two at a time to ensure the temperature doesn't reduce and fry for 8mins until the chicken begins to feel firm and the batter has turned golden and crispy. Remove with a slotted spoon and place on some kitchen bowl to drain any excess oil. You can place in a warm oven whilst you go with the next batch.
  7. Fry all of the chicken and serve immediately on a big platter with an extra scattering of dried thyme and oregano. Serve with rice or chips and aioli for dunking...Guaranteed there will be no leftovers!