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–+ servings
Buttermilk fried chicken with wedge salad
Buttermilk fried chicken
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Marinating time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 529.8 kcal
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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.
    Marinating chicken in buttermilk
  • 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.
    Buttermilk fried chicken

Notes

Serve with a wedge salad with ranch dressing.

Nutrition

Serving: 350gCalories: 529.8kcalCarbohydrates: 30.6gProtein: 37gFat: 27.7gSaturated Fat: 8.4gPolyunsaturated Fat: 5.8gMonounsaturated Fat: 11.1gTrans Fat: 0.2gCholesterol: 133.1mgSodium: 1550.2mgPotassium: 478.4mgFiber: 1.7gSugar: 3.6gVitamin A: 578.6IUVitamin C: 11.3mgCalcium: 99.3mgIron: 3.4mg
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