Chef's Recipes

Crunchy buttermilk fried chicken

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

By Jordan Theodoros
  • Serves 4
  • 15 mins preparation
  • 40 mins cooking plus marinating
Crunchy buttermilk fried chicken
Crunchy buttermilk fried chicken

“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.”


  • 1.5 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


  • 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 .

  • Author: Jordan Theodoros