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Buttermilk Fried Chicken


Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m


  • 900g chicken wings
  • 11/2 tsps salt
  • 1 tbsp hot sauce
  • 3-4 garlic cloves, finely chopped
  • 2 tsps Cajun seasoning
  • Chicken coating:
  • 380g plain flour
  • 130g cornflour
  • 2 tsps baking powder
  • 1 tbsp paprika
  • 1 tsp salt adjust to taste
  • 2 tbsps garlic powder
  • 2 tbsps onion powder
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 11/2 tbsps mixed dried herbs
  • 900ml buttermilk


Step 1

Place chicken in a large bowl or plastic bag. Season with salt, garlic, hot sauce and Cajun. Refrigerate for at least 4 hours and up to overnight. When ready to fry, pour buttermilk in the marinated chicken. Then set aside.

Step 2

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.

Step 3

Remove marinated chicken from buttermilk and dredge in flour mixture, shaking any excess flour. Double dip the chicken in the buttermilk, followed by the flour mixture - shake off any excess flour. Set aside for about 10-15 minutes while preparing oil.

Step 4

Heat oil in a deep fryer or cast iron pan to 190°C. Carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the pan.

Step 5

Fry the chicken until golden brown, turning once every 10 to 20 minutes - depending on the size of the pieces. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork. Drain the chicken on paper towels and then transfer them on a wire rack.

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