Buttermilk Fried Chicken
Buttermilk Fried Chicken



  • 8 chicken thighs, skin and bones removed
  • 2 tsp fine sea salt
  • 500ml buttermilk
  • 200g rice flour
  • 100g cornflour
  • 3.5 tsp baking powder
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tbsp dried oregano
  • 1 litre of veg oil for frying
  • Pineapple salsa or sweetcorn relish, to serve
  • Quarter the chicken thighs and tip into a large bowl. Season well with the salt, then pour in the buttermilk and mix. Cover, and chill overnight. The next day, mix the rice flour, baking powder, cornflour, garlic, paprika, oregano, 1 tsp salt and ½ tsp of black pepper in a medium bowl. Drop in the chicken pieces, and toss to coat.
  • Gently shake off any excess coating, and lay on a baking tray. Heat the oil in a deep saucepan, maximum two-thirds full. When at sizzling temperature, fry the chicken thighs in small batches for 3 mins, or until golden and cooked through. Drain on a wire rack, then serve with salads and your favourite relishes and salsa.
20 mins
4 serving

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