Crispy buttermilk fried chicken with a crunchy seasoned coating and juicy centre.
Prep 25 min
Cook 20 min
Serves 4
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8
Chicken thighs
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500 ml
Buttermilk
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250 g
Plain flour
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2 tsp
Paprika
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1 tsp
Garlic powder
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0.5 tsp
Cayenne pepper
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1 tsp
Salt
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1 tsp
Black pepper
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1 litre
Oil
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1
Place the chicken into a large bowl and pour over the buttermilk. Cover and marinate for at least 2 hours or overnight for the juiciest result.
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2
In a separate bowl, combine flour, paprika, garlic powder, cayenne pepper, salt and black pepper.
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3
Remove each piece of chicken from the marinade and dredge thoroughly in the seasoned flour mixture.
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4
Press the coating firmly onto the chicken to create a crisp crust during frying.
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5
Heat oil in a deep heavy-based pan to approximately 175°C.
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6
Carefully lower the chicken into the hot oil in batches, avoiding overcrowding the pan.
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7
Fry for 12–15 minutes, turning occasionally, until deeply golden and fully cooked through.
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8
Transfer to a wire rack or paper towels to drain excess oil before serving.
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9
Serve hot with fries, gravy or coleslaw.