buttermilk fried chicken



16 chicken wings/drumsticks

500ml buttermilk

2 cups plain flour

1 1/2 tsp paprika

1 tsp cayenne pepper

1 tsp garlic powder

salt and pepper to taste

spicy dipping sauce

1/2 cup kewpie mayo

2 cloves garlic, minced

1 lime, juiced

3 tbsp sriracha

salt and pepper to taste

pickled slaw

1/2 red cabbage, shredded

1 carrot, grated

1/4 cup apple cider vineger

1/4 cup white vinegar

2 tbsp white sugar

750ml vegetable oil, to fry

spring onions, chopped



add the chicken to a large bowl and pour over the buttermilk. give it a stir to make sure all of the pieces are coated then transfer to the fridge to marinate for an hour at the least if possible

for the spicy dipping sauce mix all of the ingredients together and set aside

stir together the sugar and both vinegar's until the sugar starts to dissolve. pour the vinegar mixture over the cabbage and carrot and set aside in the fridge until ready to serve

on a plate combine the flour, paprika, cayenne, garlic powder, salt and pepper

take a piece of chicken out of the buttermilk, letting any excess drip off. coat the chicken in the flour and gently press each piece making sure its completely covered. shake off any excess and place onto a wire rack

heat the oil to 375 degrees and fry the chicken in batches. i do mine in threes but this will depend on how big your pot or fryer is

fry chicken for 8-10 minutes turning every minute or so until crunchy and golden then transfer onto a wire rack. salt the chicken while it's still piping hot

serve with the pickled slaw, a good amount of the spicy dipping sauce and a scatter of chopped spring onions and coriander


if you'd prefer to use boneless thighs or chicken breast this will still work a treat, you could even put all of this goodness into a burger bun ...YUM

at the frying stage, i put a few sheets of paper towel under the wire rack instead of resting the chicken on top of it. this just makes it less likely for your chicken to go soggy on the paper towel

try not to fry your chicken straight out of the fridge, allow it to sit at room temperature for 10-15 minutes before frying

don't overcrowd the pot when frying your chicken! this really goes for frying anything, too much will cause the oil temperature to drop and you wont get that delicious golden crunch