Buttermilk Fried Chicken
Crispy buttermilk fried chicken coated in smoked paprika and onion powder, golden and seasoned throughout. Serves 4.
8piece
540ml
3tsp
1tsp
300g
2tsp
1tsp
1tsp
0.5tsp
2piece
1,000ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 8piece | — | — | |
| 2 | | 540ml | — | — | |
| 3 | | 3tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 300g | — | — | |
| 6 | | 2tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 2piece | — | — | |
| 11 | | 1,000ml | — | — |
Put the chicken pieces into the large bowl.
Chicken pieces · 8 piece
Pour the buttermilk over the chicken.
Buttermilk · 480 mlAdd the salt to the buttermilk and chicken.
Fine salt · 1 tspAdd the black pepper.
Ground black pepper · 0.5 tspTurn the chicken pieces with tongs until every piece is well coated in the seasoned buttermilk.
Stretch a sheet of cling film tightly over the bowl to cover.
Transfer the bowl to the refrigerator.
Leave the chicken to marinate in the refrigerator for at least 8 hours, or overnight.
Take the bowl out of the refrigerator and set it on the counter.
Measure the flour into the large mixing bowl.
Plain flour · 300 g
Add the salt to the flour.
Fine salt · 2 tspAdd the black pepper.
Ground black pepper · 0.5 tspAdd the smoked paprika.
Smoked paprika · 2 tspAdd the garlic powder.
Garlic powder · 1 tspAdd the onion powder.
Onion powder · 1 tspAdd the cayenne pepper.
Cayenne pepper · 0.5 tspWhisk all the dry ingredients together until the spices are evenly distributed through the flour.
Crack the eggs into the medium bowl, discarding the shells.
Egg · 2 piece
Pour the 60 ml of buttermilk into the eggs.
Buttermilk · 60 mlWhisk the eggs and buttermilk together until smooth and fully combined.
Pour the vegetable oil into the large deep heavy-based saucepan — it should come no more than halfway up the sides.
Vegetable oil · 1,000 mlSet the pan over a medium-high heat and bring the oil up to 175 °C, checking with a thermometer.
Lift each piece of chicken out of the buttermilk marinade one at a time, let the excess drip off, then lower it into the egg wash and turn it so every surface is thoroughly coated.
Press each egg-washed piece firmly down into the seasoned flour, turning and pressing on all sides so every surface is covered in a thick, shaggy crust.
Lower 4 pieces of coated chicken into the hot oil using tongs — do not crowd the pan — and fry, turning once halfway through, until deeply golden all over and the internal temperature reads 75 °C, about 14–15 minutes; then fry the other 4 pieces the same way.
Lift the fried pieces out of the oil with tongs and set them on the wire rack so any excess oil drains away.
Leave the chicken to rest on the rack for 5 minutes so the crust firms and the juices settle.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 8 piece | | Put the chicken pieces into the large bowl.⏱ 10sResultChicken pieces |
| 2 | 480 ml | | Pour the buttermilk over the chicken.⏱ 5sResultChicken pieces and buttermilk |
| 3 | 1 tsp | | Add the salt to the buttermilk and chicken.⏱ 5sResultChicken pieces and buttermilk and fine salt |
| 4 | 0.5 tsp | | Add the black pepper.⏱ 5sResultChicken piece mixture |
| 5 | — | | Turn the chicken pieces with tongs until every piece is well coated in the seasoned buttermilk.⏱ 20sResultSeasoned buttermilk marinade |
| 6 | — | | Stretch a sheet of cling film tightly over the bowl to cover.⏱ 10s |
| 7 | — | | Transfer the bowl to the refrigerator.⏱ 15sResultSeasoned buttermilk marinade |
| 8 | — | | Leave the chicken to marinate in the refrigerator for at least 8 hours, or overnight.⏱ 8 hrResultButtermilk-marinated chicken |
| 9 | — | | Take the bowl out of the refrigerator and set it on the counter.⏱ 10sResultButtermilk-marinated chickenused in step 23 |
| 10 | 300 g | | Measure the flour into the large mixing bowl.⏱ 10sResultPlain flour |
| 11 | 2 tsp | | Add the salt to the flour.⏱ 5sResultPlain flour and fine salt |
| 12 | 0.5 tsp | | Add the black pepper.⏱ 5sResultPlain flour and fine salt and ground black pepper |
| 13 | 2 tsp | | Add the smoked paprika.⏱ 5sResultPlain flour mixture |
| 14 | 1 tsp | | Add the garlic powder.⏱ 5sResultPlain flour mixture |
| 15 | 1 tsp | | Add the onion powder.⏱ 5sResultPlain flour mixture |
| 16 | 0.5 tsp | | Add the cayenne pepper.⏱ 5sResultPlain flour mixture |
| 17 | — | | Whisk all the dry ingredients together until the spices are evenly distributed through the flour.⏱ 20sResultSeasoned coating flour |
| 18 | 2 piece | | Crack the eggs into the medium bowl, discarding the shells.⏱ 15sResultEgg |
| 19 | 60 ml | | Pour the 60 ml of buttermilk into the eggs.⏱ 10sResultEgg and buttermilk |
| 20 | — | | Whisk the eggs and buttermilk together until smooth and fully combined.⏱ 20sResultEgg wash |
| 21 | 1,000 ml | Pour the vegetable oil into the large deep heavy-based saucepan — it should come no more than halfway up the sides.⏱ 10sResultVegetable oil | |
| 22 | — | | Set the pan over a medium-high heat and bring the oil up to 175 °C, checking with a thermometer.⏱ 8 minResultHot frying oil |
| 23 | Buttermilk-marinated chickenstep 9 | | Lift each piece of chicken out of the buttermilk marinade one at a time, let the excess drip off, then lower it into the egg wash and turn it so every surface is thoroughly coated.⏱ 1 minResultEgg-washed chicken pieces |
| 24 | Egg-washed chicken piecesstep 23 | | Press each egg-washed piece firmly down into the seasoned flour, turning and pressing on all sides so every surface is covered in a thick, shaggy crust.⏱ 1 min 30sResultFlour-coated chicken pieces |
| 25 | Flour-coated chicken piecesstep 24 | | Lower 4 pieces of coated chicken into the hot oil using tongs — do not crowd the pan — and fry, turning once halfway through, until deeply golden all over and the internal temperature reads 75 °C, about 14–15 minutes; then fry the other 4 pieces the same way. → Into 4 equal portions⏱ 30 minResultFried chicken pieces |
| 26 | Fried chicken piecesstep 25 | | Lift the fried pieces out of the oil with tongs and set them on the wire rack so any excess oil drains away.⏱ 15sResultFried chicken pieces |
| 27 | — | | Leave the chicken to rest on the rack for 5 minutes so the crust firms and the juices settle.⏱ 5 minResultRested fried chicken pieces |
| Total Time | 8 hr 42 min | ||
- Arrange all the pieces on a large serving platter and bring straight to the table.
| Nutrient | Per serving |
|---|---|
| 576kcal | |
| 16g | |
| 28g | |
| 5g | |
| 66g | |
| 7g | |
| 3g | |
| 1,927mg |
Buttermilk Fried Chicken
Crispy buttermilk fried chicken coated in smoked paprika and onion powder, golden and seasoned throughout. Serves 4.
What you’ll doYou will marinate chicken pieces in seasoned buttermilk overnight, then coat them in a spiced flour mixture via an egg wash before frying in two batches at 175 °C until golden and cooked through. Most of the time is spent in the refrigerator; the frying itself is two batches of about 15 minutes.
Ingredients
- Chicken pieces8 piece
- Buttermilk540 ml
- Fine salt3 tsp
- Ground black pepper1 tsp
- Plain flour300 g
- Smoked paprika2 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Cayenne pepper0.5 tsp
- Egg2 piece
- Vegetable oil1,000 ml