Double-dip buttermilk fried chicken
Serves: 4
Prep time: 1 hr 10 minsTotal time: 
Recipe photograph by Danielle Wood
Double-dip buttermilk fried chicken
Recipe by Sarah Cook
Marinating in buttermilk overnight helps the chicken remain tender and moist despite the high frying temps required
to achieve that perfect crunchy crust. Chicken skin adds extra flavour and moisture, but use skinless if you prefer
Serves: 4
Prep time: 1 hr 10 minsTotal time: 
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Nutritional information (per serving)
Calories
622Kcal
Fat
30gr
Saturates
6gr
Carbs
52gr
Sugars
4gr
Fibre
2gr
Protein
36gr
Salt
2.3gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 300ml buttermilk
- 2 tsp fine sea salt
- 8 chicken pieces (a mix of thighs and drumsticks)
- 250g plain flour
- about 2 litres of vegetable oil, to fry
For the spice mix
- 2 ½ tsp garlic granules
- 2 ½ tsp onion granules
- 2 ½ tsp paprika
- 2 ½ tsp dried oregano
- 1 tsp ground black pepper
To serve
- coleslaw
- corn cobs
Step by step
Get ahead
Shallow fry the chicken pieces in 2-3cm depth of oil at 180°C, in batches, for 3 minutes each side until pale gold. Transfer to racks over baking trays. Bake at 170°C, fan 150°C, gas 3 for 35-40 minutes until cooked through.
- The day before, combine the spice mix ingredients, then stir 1 teaspoon of the mixed spices into the buttermilk with 1 teaspoon of the salt. Put the chicken pieces in a large, lidded container and pour over the buttermilk brine. Mix with hands or tongs to make sure all of the pieces are thoroughly coated. Cover and leave in the fridge to marinate for 24 hours.
- Bring the chicken out of the fridge an hour before you want to cook it. Mix the rest of the spice mix with the flour and 1 teaspoon of salt, and tip into a shallow tray.
- Using tongs lift the chicken pieces from the marinade to a plate, shaking off the excess. Coat each piece of chicken completely in the spiced flour, then piece by piece, gently dab into the buttermilk marinade again, followed by a second dip into the flour. Press on as much coating as you can, then transfer to a clean tray or lined plate.
- To cook, heat a large, wide saucepan with about 10cm-depth of oil, or use a deep fat fryer (if preparing ahead, see ‘Get ahead’ tip, opposite). Use a kitchen thermometer to check the oil stays at around 140°C at all times and fry 2-3 chicken pieces at a time for about 15 minutes until cooked through and a rich brown colour (a meat thermometer should read 75°C when pushed into the thickest part). Keep warm in a low oven, sitting on a wire rack, while you fry the rest.
Use an air fryer
Spray the chicken pieces with oil, then air fry for 30 minutes at 200°C, turning after 20 minutes. Don’t overcrowd the basket.
