Buttermilk fried chicken

by Ed Halmagyi


  • 1.5kg chicken, chopped into 10 pieces
  • 600ml buttermilk
  • 3 cups plain flour
  • 1 Tbsp mild paprika
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander seed
  • 1 tsp celery seeds
  • ½ tsp ground cloves
  • 1 tsp cayenne pepper
  • 1 Tbsp fine salt
  • 2 tsp ground pepper
  • vegetable oil, for frying
  • corn salsa and rice, to serve


1 Preheat oven to 180°C. Combine the chicken pieces and buttermilk in a large bowl and toss well, then cover with cling film and refrigerate for 2 hours.
2 Mix the flour, spices, salt and pepper in a large ziplock bag, then drain the chicken and place in the bag. Shake well to coat, then remove the excess flour and fry in hot (180°C) vegetable oil for 10 minutes, until crunchy, then transfer to a wire rack over a baking sheet and bake for 20 minutes, until cooked through. Serve with corn salsa and rice.

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