Skip to main content

Curtis Stone's 'fried' chicken with iceberg wedge salad

Skip to IngredientsSkip to Method

Whip up an mouth-watering meal with these crispy chicken drumsticks. Served with a fresh iceberg salad, it's a winning combination.

  • Serves4
  • Cook time40 minutes
  • Prep time20 minutes, + 5 mins cooling and 2 hours marinating time


  • 1 cup (250ml) buttermilk
  • 8 chicken drumsticks
  • 1 cup (75g) panko breadcrumbs
  • 3 tsp ground paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1/3 cup (50g) plain flour
  • Canola oil, to drizzle

Iceberg wedge salad

  • 50g blue cheese
  • 1/4 cup (75g) mayonnaise
  • 1/4 cup (60g) sour cream
  • 1/4 cup (60ml) buttermilk
  • 1 tbs lemon juice
  • 1 iceberg lettuce, quartered
  • 2 celery sticks, cut into batons
  • 1 carrot, peeled, cut into batons
  • 2 radishes, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position oven rack in centre of oven. Preheat oven to 220°C (200°C fan-forced). Place 2 wire racks on 2 baking trays. Pour the buttermilk into a large bowl. Add the chicken and toss to coat. Cover and place in the fridge for 1-2 hours to develop the flavours.
  2. Step 2

    In a shallow bowl, combine the breadcrumbs, paprika, garlic powder, onion powder and flour. Drain chicken, 1 drumstick at a time, and transfer to the breadcrumb mixture. Toss to coat. Place on the prepared wire racks. Lightly drizzle chicken with oil. Bake for 20 mins or until the top is crisp. Turn the chicken and bake for a further 15-20 mins or until crisp and cooked through. Set aside for 5 mins to cool slightly.
  3. Step 3

    Meanwhile, to make the iceberg wedge salad, whisk the blue cheese, mayonnaise, sour cream, buttermilk in a medium bowl. Add the lemon juice and stir to combine. Season. Arrange the lettuce on a serving platter and drizzle with the blue cheese mixture.
  4. Step 4

    Season chicken with salt and serve with the salad, celery, carrot and radish.

Recipe tip


The breadcrumb mixture can be made up to 1 week ahead, stored in an airtight container at room temperature. The chicken can marinate in buttermilk for up to 1 day, covered and refrigerated.