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Crispy, golden, and full of bold flavours, this spicy fried buttermilk chicken is marinated in tangy buttermilk and fragrant herbs for a dish that’s irresistible.

Spicy, crispy buttermilk chicken

This Spicy Fried Buttermilk Chicken is inspired by Southern-style cuisine, known for its bold, comforting flavours and crispy textures. The secret to achieving juicy, flavourful chicken lies in marinating it in buttermilk, which tenderises the meat and infuses it with a medley of spices and herbs, including marjoram, for a unique aromatic twist. Perfect for a casual dinner, a weekend treat, or even a picnic, this recipe will have everyone asking for seconds. Serve your spicy fried buttermilk chicken with coleslaw, or a refreshing cucumber salad for a complete meal.

  • Preparation (including marinating): 4-12 hours
  • Cooking: 30 minutes
  • Total Time: 4.5-12.5 hours

(Serves 4)

For the marinade:

  • 600g chicken thighs or drumsticks, skin-on, bone-in
  • 250ml buttermilk
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper (adjust for desired spice level)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried marjoram
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

For the coating:

  • 150g plain flour
  • 1 tbsp cornflour
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried marjoram
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For frying:

  • 500ml vegetable oil (for deep frying)

Preparation (Marinade):

  1. In a large bowl, mix the buttermilk, smoked paprika, cayenne pepper, garlic powder, onion powder, marjoram, salt, and black pepper.
  2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Coating:

  1. In another bowl, combine the plain flour, cornflour, smoked paprika, ground cumin, marjoram, cayenne pepper, salt, and black pepper.
  2. Remove the chicken from the marinade, allowing excess buttermilk to drip off, and coat each piece thoroughly in the flour mixture. Press the flour mixture onto the chicken to ensure it sticks.

Frying:

  1. Heat the vegetable oil in a large, deep pan over medium heat until it reaches 170°C. Use a thermometer for accuracy.
  2. Fry the chicken in batches to avoid overcrowding, cooking for 12-15 minutes, turning occasionally, until the coating is golden brown and the internal temperature of the chicken reaches 75°C.
  3. Transfer the cooked chicken to a plate lined with kitchen paper to drain excess oil.
  • Calories: 480 kcal
  • Protein: 29g
  • Carbohydrates: 20g
  • Fat: 30g
  • Fibre: 2g
  • Salt: 2.5g

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