Recipe: Crisp buttermilk fried chicken

NEIL PERRY
Last updated 15:52 05/07/2013
Fried Chicken
WILLIAM MEPPEM

TASTY TREAT: Neil Perry's crisp buttermilk fried chicken is bound to be a crowd-pleaser.

Related Links

Recipe: Chicken with olives and sage Recipe: Moroccan spiced chicken Recipe: Agri dulce chicken

Relevant offers

Recipes

Hail, Caesar's salad Recipe: Baked lemon tart Stop throwing away vege stalks and stems Winter magic from a tough customer Recipe: Drizzly orange cake Recipe: Pepper and sesame crusted salmon Nicely stuffed: A masterclass in roasting a chook Recipe: Peri peri chicken quinoa salad Recipe: Comforting winter gratin Upper-crust dining with a twist

Who doesn't like crisp, spicy chicken? This simple recipe can taken on an Asian flavour - just add herbs and rice. Or go American style with Tabasco and a cold beer.

Top Tips:

Cook chicken wings in the same coating and toss them with coriander, Thai basil and mint and a Thai nam jim dressing or Vietnamese nuoc cham for a delightful salad with rice.

They are also great tossed in a little melted butter with lashings of Tabasco for a hot wings and beer fix.

NEED TO KNOW

Main ingredient Chicken
Type of dish Quick and easy
Course Dinner
Cooking time <30 min
Serves/makes 4
Special options Kid-friendly

vegetable oil, for frying
500ml buttermilk
sea salt and freshly ground pepper
8 chicken thighs, bone in and skin on
lemon wedges, to serve
Coating
4 cups flour
2 tbsp garlic powder
3 tbsp onion powder
1 tsp paprika
1/2 tsp chilli powder
1 tsp sea salt freshly ground pepper, to taste

1. Fill a deep pot with about 10cm oil (or fill a deep-fryer to the fill line) and heat it to 180°C; use a kitchen thermometer.

2. Combine all the coating ingredients in a large bowl, then split it between 2 bowls.

3.Pour the buttermilk into a third bowl and season with salt and pepper.

4. Now place the bowls in a line with the milk in the middle and a tray or plate at the end of the line for the coated chicken.

5. Dip each chicken thigh in the first bowl of coating, patting off any excess, and then dip into the buttermilk, allowing the excess milk to run off back into the bowl, then dip into the second bowl of coating. Place on the plate and repeat with remaining chicken.

6. Carefully lower the thighs into the oil. Make sure you adjust the temperature so it returns to 180°C as soon as possible.

7. Fry the chicken pieces for 2-3 minutes, then carefully move them around in the oil and fry for a further 12-14 minutes. The chicken should be golden brown and very crisp.

8. Remove from the oil and drain chicken on paper towels.

9. To serve, place 2 thighs on each plate with a wedge of lemon and potato salad and coleslaw on the side.


- Good Food

Ad Feedback

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content