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Buttermilk fried chicken
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Prep Time:
80 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Buttermilk tenderizes and enhances chicken flavor in this spicy coated recipe, easily adaptable for kids.
Ingredients:
  • 4 chicken marylands (preferably free-range)
  • 250ml buttermilk
  • 265g plain flour
  • 1/2 tsp cayenne pepper
  • 2.50 gm paprika
  • 2.50 gm ground cumin
  • Sunflower oil, to shallow-fry
  • Salt, to season
Instructions:
  • Separate the chicken marylands at the joint into drumsticks and thighs. Rinse the chicken pieces, pat them dry with paper towels, and coat them in buttermilk. Chill, covered, in the refrigerator for a minimum of 1 hour or overnight for best results.
  • Preheat the oven to 200C and prepare a baking tray by lining it with baking paper.
  • In a zip-lock bag or plastic bag, combine flour, cayenne pepper, paprika, ground cumin, and 1 teaspoon of salt. Add drained chicken 2 pieces at a time, shaking to coat evenly. Shake off any excess and repeat with remaining chicken until all pieces are coated.
  • Heat a generous amount of oil in a large heavy-based frypan over medium-high heat until it reaches 180C (test by dropping a cube of bread - it should turn golden in 30 seconds).
  • Sear the chicken pieces, in batches of 4, for 4-5 minutes until golden and caramelized.
  • Cook the chicken on the other side for 1 minute until golden brown, then place it onto the prepared baking tray.
  • Roast the chicken in the oven until fully cooked, then cool before serving at room temperature.

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