Chefs' Recipes

Crunchy buttermilk fried chicken

Australian Gourmet Traveller recipe for crunchy buttermilk fried chicken by Jordan Theodoros from Goolwa, South Australia restaurant Aquacaf.
Crunchy buttermilk fried chicken

Crunchy buttermilk fried chicken

William Meppem

“This is a chef’s version of KFC but so much better. The longer you can leave it to marinate, the better, but I’ve also done the quick 15-minute marinade – it stays so juicy, and the skin is a textural triumph.”




1.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.
2.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.
3.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 .


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