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Buttermilk-Fried Chicken

Forget takeout fried chicken, this awesome recipe is seasoned with paprika, garlic and cayenne pepper, yum! 


  • 4 free-range chicken thighs

  • 4 free-range chicken drumsticks

  • 500ml buttermilk

  • Flavourless oil, e.g. sunflower or groundnut, for deep-frying

  • 300g plain flour

  • 1–2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1–2 tsp cayenne pepper

  • Sea salt and freshly ground black pepper


  • 1.

    Place the chicken in a bowl, add the buttermilk and a good pinch of salt and mix well. Cover with cling film and chill overnight, or for at least 30 minutes. Bring back to room temperature before cooking.

  • 2.

    Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish. Place over a medium heat until the oil reaches 170ºC or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.

  • 3.

    Put the flour on a plate and mix with the spices and a pinch of salt and pepper. Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all sides are coated.

  • 4.

    Fry the chicken in a single layer (you might need to do it in batches), turning constantly for 25–30 minutes, until evenly golden. Drain on kitchen paper and serve warm.

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