Crunchy buttermilk fried chicken

AT A GLANCE

  • Serves 4 people

  • 1.5 kg small chicken pieces, such as drumsticks and thighs, skin on
  • 2 tbsp sweet paprika
  • 1 tbsp each finely ground white and black pepper
  • 500 ml (2 cups) buttermilk
  • For deep-frying: vegetable oil
  • 500 gm plain flour
  • 80 gm cornflour
  • 350 gm fine white breadcrumbs
  • To serve: limes, halved
01   Place chicken in a non-reactive dish, season well with paprika, peppers and sea salt, add buttermilk, turn to coat, then marinate for at least 15 minutes, bringing chicken to room temperature.
02   Meanwhile, preheat oil in a deep-fryer or large deep-sided saucepan to 180C. Combine flours and breadcrumbs in a plastic bag, then drain chicken (discard marinade) and add to bag. Shake well to coat, stand for 5 minutes, then remove from bag, pressing in excess crumbs.
03   Deep-fry chicken in small batches to regulate the temperature of the oil until chicken is golden and cooked through (8-10 minutes for drumsticks, 10-12 minutes for thighs). Drain on absorbent paper, season with sea salt and serve with lime.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
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