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Fried chicken

Australian Gourmet Traveller recipe for fried chicken.

By Lisa Featherby
  • Serves 12
  • 40 mins preparation
  • 50 mins cooking plus marinating, cooling
Fried chicken
Fried chicken

You can steam and coat the chicken pieces in advance so they just need to be fried before serving. You'll need to begin this a day ahead to marinate the chicken.


  • 12 chicken pieces, drumsticks and wings
  • 800 ml buttermilk
  • For deep-frying: vegetable oil
  • 1 eggwhite, whisked to soft peaks
  • 300 gm self-raising flour (2 cups)
  • 1 tsp onion powder
  • 1 tsp each ground coriander and ground white pepper
  • ½ tsp hot paprika
  • To serve: lemon wedges, aïoli and Tabasco


  • 1
    Combine chicken and half the buttermilk in a non-reactive container and refrigerate overnight to marinate.
  • 2
    Drain chicken and steam in bamboo steamers over a saucepan of boiling water until chicken is cooked through (20-25 minutes). You can prepare ahead to this point. Just cool and refrigerate until ready to fry.
  • 3
    Heat oil in a deep saucepan to 170C. Stir eggwhite into remaining buttermilk. Place flour, onion powder and spices in a bowl, and season heavily with sea salt flakes. Dip chicken pieces in buttermilk, then spiced flour and carefully lower into hot oil (take care, the oil will spit). Repeat with 3 more pieces and cook until golden and crisp (3-5 minutes). Drain well and repeat with remaining chicken pieces. Serve hot with lemon wedges, and aïoli and Tabasco for dipping.