Buttermilk fried chicken

Ren Behans buttermilk fried chicken is golden and crispy on the outside, juicy and tender on the inside great for a family feast served with fries and coleslaw
By Ren Behan
Buttermilk fried chicken
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes plus marinading time
  • Effort: easy


For the marinade:

  • 300 ml buttermilk
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 8 pieces chicken, a mixture of thighs and drumsticks

For the coating:

  • 200 g plain flour
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp celery salt
  • 1 tsp dried marjoram
  • 1 tsp dried oregano
  • 1 litre oil, such as sunflower or rapeseed

Tips and Suggestions

Take extra care when cooking with hot oil and never leave it unattended. When you have finished with the oil, carefully drain it through a sieve into a jar and re-use.


1. For the marinade: Mix the buttermilk, paprika and chilli powder together in a large bowl. Add the chicken and massage the buttermilk into the all the pieces so that they are evenly coated. Leave in the fridge to marinate for a few hours, or overnight if possible.

2. When you are ready to fry the chicken, take it out of the fridge and leave it to one side. Pre-heat the oven to 200C/180C fan/gas 6.

3. For the coating: In a bowl, mix the flour with all the spices and season well with salt and pepper. Pour onto a large plate ready to coat the chicken.

4. Carefully heat the oil in a large saucepan to 180C or to check the oil is at the right temperature, drop a small cube of bread into the hot oil. It should become golden and crispy in 1 minute. Taking one piece of chicken at a time, brush away any excess buttermilk marinade and roll the chicken around in the spiced flour until coated evenly all over.

5. Place the chicken carefully into the hot oil and repeat with three more pieces of chicken you should manage four pieces of chicken in the first batch. Fry the chicken for eight minutes, flipping the pieces round carefully half way through. After eight minutes, using a slotted spoon, remove the chicken onto a roasting tin with a rack.

6. Repeat with the next four pieces of chicken and then place all eight pieces on the roasting rack into the oven for 20 minutes to finish cooking then allow the chicken to rest for 10 minutes before serving.

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