Amazon.co.uk Widgets
skip to Main Content
Buttermilk Fried Chicken With Wedge Salad

This recipe fries in much less oil just to brown the meat then it’s cooked in the oven. If you want to reduce fat even more, you can remove the skin from the chicken pieces before you marinade. The marinade tenderises the chicken and can be left over night or for at least an hour before you cook.

If you can’t get buttermilk, it’s easy to make your own. Use 300ml milk and add a tablespoon of lemon juice and allow to sit in the fridge for 20 minutes.

1.5Kg a mix of bone in chicken thighs and drumsticks

300ml carton of buttermilk (or make your own – see above)

1 onion – sliced

1 tsp dry oregano

1 tsp paprika

200g plain flour

Vegetable oil for frying

Sea salt flakes

FOR THE SPICE MIX

3 tbsp paprika

1 tsp garlic salt

1 tsp celery salt

1 tsp dry oregano

1 tsp salt

½ tsp cayenne pepper

½ tsp ground black pepper

Toss the chicken pieces in the buttermilk with sliced onion, oregano and paprika and some seasoning. Leave for a minimum of 1 hour or overnight.

Preheat the oven to 180C fan. Put a roasting rack in a baking tray or tin. In a bowl add the spice mix to the flour and make sure it is evenly distributed. Remove the chicken from the buttermilk and shake off excess and any onion slices sticking to them. Toss in the spiced flour to coat.

Heat 2cm of oil in a large deep non stick frying pan. Heat until a square of bread sizzles and browns in 30 seconds. Cook the chicken in batches for a few minutes to get a pale brown colour and carefully transfer each piece to the rack in the tray. Put in the oven and roast for 35 minutes. Sprinkle with sea salt flakes and enjoy.

We had ours with a wedge salad with ranch dressing.

You might also like to read...
Seeded Malt Crackers
Marinating Chicken In Buttermilk
Buttermilk Fried Chicken
Buttermilk Chicken With Wedge Salad
Buttermilk fried chicken with wedge salad

BUTTERMILK FRIED CHICKEN

Jules
This recipe fries in much less oil just to brown the meat before it’s baked in the oven. If you want to reduce fat even more, you can remove the skin from the chicken pieces before you marinade. The marinade tenderises the chicken and can be left over night or for at least an hour before you cook. If you can’t get buttermilk, it’s easy to make your own.
4 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Marinating time 1 hr
Total Time 1 hr 45 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 1441 kcal

Ingredients
  

Homemade buttermilk (if you don't want to use shop-bought)

  • 300 ml milk
  • 1 tbsp lemon juice

Chicken

  • 1.5 KG bone-in chicken thighs & drumsticks
  • 300 ml buttermilk or make your own – see above
  • 1 onion sliced
  • 1 tsp dry oregano
  • 1 tsp paprika
  • 200 g plain flour
  • Vegetable oil
  • Sea salt flakes

Seasoning Mix

  • 1 tsp dry oregano
  • 3 tbsp paprika
  • 1 tsp garlic salt
  • 1 tsp celery salt
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp ground black pepper

Instructions
 

  • To make your own buttermilk — Combine the ingredients and leave in the fridge for 20 minutes
  • Toss the chicken pieces in the buttermilk with sliced onion, oregano and paprika and some seasoning. Leave for a minimum of 1 hour or overnight.
    Marinating chicken in buttermilk
  • Preheat the oven to 180C fan. Put a roasting rack in a baking tray or tin. In a bowl add the spice mix to the flour and make sure it is evenly distributed. Remove the chicken from the buttermilk and shake off excess and any onion slices sticking to them. Toss in the spiced flour to coat.
  • Heat 2cm of oil in a large deep non stick frying pan. Heat until a square of bread sizzles and browns in 30 seconds.
  • Cook the chicken in batches for a few minutes to get a pale brown colour and carefully transfer each piece to the rack in the tray. Put in the oven and roast for 35 minutes. Sprinkle with sea salt flakes and enjoy.
    Buttermilk fried chicken

Notes

Serve with a wedge salad with ranch dressing.

Nutrition

Serving: 350gCalories: 1441kcalCarbohydrates: 46gProtein: 56gFat: 117gSaturated Fat: 74gTrans Fat: 1gCholesterol: 200mgSodium: 2295mgPotassium: 716mgFiber: 3gSugar: 5gVitamin A: 861IUVitamin C: 17mgCalcium: 147mgIron: 5mg
Keyword Family Favourite
Tried this recipe?Let us know how it was!

This Post Has 0 Comments

Leave a Reply

Back To Top
Search