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Crunchy buttermilk fried chicken

You'll need

1.5 kg small chicken pieces, such as drumsticks and thighs, skin on 2 tbsp sweet paprika 1 tbsp each finely ground white and black pepper 500 ml (2 cups) buttermilk For deep-frying: vegetable oil 500 gm plain flour 80 gm cornflour 350 gm fine white breadcrumbs To serve: limes, halved


  • 01
  • Place chicken in a non-reactive dish, season well with paprika, peppers and sea salt, add buttermilk, turn to coat, then marinate for at least 15 minutes, bringing chicken to room temperature.
  • 02
  • Meanwhile, preheat oil in a deep-fryer or large deep-sided saucepan to 180C. Combine flours and breadcrumbs in a plastic bag, then drain chicken (discard marinade) and add to bag. Shake well to coat, stand for 5 minutes, then remove from bag, pressing in excess crumbs.
  • 03
  • Deep-fry chicken in small batches to regulate the temperature of the oil until chicken is golden and cooked through (8-10 minutes for drumsticks, 10-12 minutes for thighs). Drain on absorbent paper, season with sea salt and serve with lime.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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