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, remove skin
300ml carton of buttermilk (or make your own – see above)
1 onion – sliced
1 tsp dry oregano
1 tsp paprika
Vegetable oil for frying
Sea salt flakes
COATING
150 g plain flour
50 g cornflour
1 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. Remove the chicken from the buttermilk and shake off excess and any onion slices sticking to them. Toss in the spiced flour to coat, knock off excess.
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.
Buttermilk fried chicken
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, skin removed
- 300 ml buttermilk or make your own – see above
- 1 onion sliced
- 1 tsp dry oregano
- 1 tsp paprika
- Vegetable oil
- Sea salt flakes
Coating
- 150 g plain flour
- 50 g cornflour
- 1 tsp dry oregano
- 1 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.
- Preheat the oven to 180C fan. Put a roasting rack in a baking tray or tin. Remove the chicken from the buttermilk and shake off excess and any onion slices sticking to them. Toss in the spiced flour to coat, knock off excess.
- 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.
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