Southern Buttermilk Fried Chicken
Chicken soaked in buttermilk and fried in a spiced crust until deeply golden and crunchy outside, juicy inside.
- Time1 hr 10 (plus marinating)
- LevelMedium
- Costabout £1.60 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the buttermilk with half the paprika, garlic, cayenne, pepper and salt. Add the chicken, cover and chill for at least 4 hours or overnight.
- 2
Mix the flour, cornflour and the rest of the spices and salt in a wide dish.
- 3
Lift each thigh out of the buttermilk, let the extra drip off, then press firmly into the flour. Dip back into the buttermilk and coat in flour again. Rest on a rack for 15 minutes.
15 min - 4
Heat the oil in a deep heavy pan to 170C. Fry 3 or 4 pieces at a time for 12 to 14 minutes, turning once, until deep golden.
13 min - 5
Check the thickest piece is cooked through with no pink juices. Drain on a rack and keep warm in a low oven at 120°C (100°C fan) while you fry the rest.
- 6
Serve hot with coleslaw, cornbread or mashed potato.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.