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Buttermilk Fried Chicken

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Buttermilk Fried Chicken


10 mins (+ Marinate 6-12h)


6-8 mins





Buttermilk Fried Chicken


  • 1 Slow Hills chicken portions
  • 600ml buttermilk
  • 2 cups plain flour
  • 2 tbs smoked paprika
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 tbs cumin powder
  • 1 tbs black pepper
  • 1 tsp cayenne pepper
  • ½ tbs sea salt


  1. In a glass bowl, combine the buttermilk and the chicken portions. Cover and marinate in the fridge for 6-12hrs.
  2. Heat a deep sauce pan of sunflower oil over medium-high heat until it reaches 180C.
  3. In a large bowl, mix together all the dry ingredients and stir until evenly combined.
  4. Remove the chicken from the buttermilk and shake off any excess.
  5. Place chicken into the seasoned flour. Dredge the chicken, ensuring that it is all evenly coated.
  6. Fry chicken for 4 – 5 minutes until golden brown and cooked through.
  7. After frying, set on kitchen paper and pat dry to soak off any excess oil. Season with sea salt.

SERVE WITH a crisp lettuce salad and hot sauce or ranch dressing.