This fried chicken recipe is one I’ve worked on over a long time. It has all the elements I love – super tasty crispy crumb, tender chicken and extra knobbeldy bits…
You can use whatever chicken cuts you like for this recipe. May you prefer chicken tenders to whole chicken fillets or bone-in pieces like thighs or drumsticks. This recipe is plenty for 3 or 4 chicken fillets either whole or cut into tenders.
Whatever way you prefer your chicken, brine the chicken in the buttermilk mixture for at least 4 hours.
Enough of me prattling on already, here’s the goods!
- cup & spoon measures
- sealable lunchbox/tub for the chicken to brine in
- large bowl
- heavy-bottomed deep pan for frying (or a deep fat fryer)
- kitchen tongs
- wire rack
- large baking tray
- 3 or 4 boneless chicken fillets
- 2 cups buttermilk (if you don’t have buttermilk you can make some but putting 2 tbsp of lemon juice or butter mil into regular whole milk and leaving to stand for 30 minutes)
- 1½ cups of self raising flour
- 1 egg
- ½ litre of sunflower or vegetable oil for frying
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1 tsp table salt
- 1 tsp dried mixed herbs
- ½ tsp garlic powder or garlic granules
- ½ tsp chili flakes
- ½ tsp celery salt
- ½ tsp white pepper
- ½ tsp caster sugar
- Mix the egg in with the buttermilk and 2/3 of the spice mix in the sealable tub/lunchbox.
- Place the chicken into the mixture and rest it in the fridge for at least 4 hours or up to 24 hours.
- Take it out of the fridge for ½ hour before cooking.
- Mix the remaining 1/3 of the spice mix in with the flour in a large mixing bowl.
- Spoon 2 or 3 tbsps of the buttermilk mix into the flour and work it through with your fingers to give some texture to the mix – this will give some extra crispy bits on the chicken when it’s coated.
- Pick up a piece of chicken from the buttermilk brine and let the excess drip off then put it into the flour mix.
- Move the piece of chicken around the flour mixture gently and pat the mixture on to coat evenly – do this one piece at a time.
- Preheat the oven to 180ºC and place the wire rack over the baking tray ready for the fried pieces.
- Heat the oil on a high heat in the pan and pop in a small chunk of bread . once the bread is golden, the oil is ready.
- Carefully place the chicken into the oil and fry on each side until golden (5/6 mins each side) – don’t crowd the pan – 2 fillets at a time is plenty or 5 or 6 tenders.
- Place the fried chicken pieces on the wire rack as they’re done then place into the oven for 15 mins to finish.
I like to eat mine in burger form using a toasted brioche bun, with sriracha and honey mayonnaise (just mix some sriracha sauce and a squidge of honey in with some mayo), crisp lettuce and sliced tomato, dry fried chorizo, battered onion ring and some melted blue cheese. HEAVENLY!