Buttermilk Fried Chicken

This buttermilk fried chicken recipe makes for the ultimate melt-in-the-mouth and fall-off-the-bone bite with chilli-rippled mayo.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Keyword: fried chicken

Servings: people

Mix the buttermilk, chilli sauce, garlic powder and salt in a large glass bowl and add the chicken pieces to it, mix to coat, cover with cling film and marinade overnight in the refrigerator or for at least 2 hours.
Preheat the oven to 180C/350F. Combine the flour, salt and spicy smoked paprika, onion powder, garlic powder and basil in a large bowl. Add the oil to a large skillet or a cast iron pot (using the pot prevents oil splashing!) and heat it to 185C/360F.
Take the chicken pieces out of the marinade one by one and shake off the excess marinade, coat in the flour mixture. Add to hot oil and fry on each side until golden.This will take approximately 2-3 minutes per side. You will need to do this in batches. (The oil temperature will drop once you add the chicken, so make sure to bring it back to the right temperature before adding another batch.)
Once fried, the chicken will still be not fully cooked inside. To continue cooking it place the chicken pieces on a wire rack inside a pan and finish cooking it in the oven for 25-30 minutes or until the internal temperature will reach 72C/160F.