Buttermilk fried chicken

Prep time; 15 mins
Waiting time; 4 hours
Cooking time; 20 mins
Total time; 4 hours 35 mins


For the chicken marinade

1 kg chicken
1 cup buttermilk
1½ teaspoon garlic
1½ tablespoon ginger
1 teaspoon black pepper
1 teaspoon cayenne pepper
Salt to taste

For the seasoned flour

4 tablespoons flour
1 tablespoon chicken bouillon powder
1 teaspoon curry powder
Enough oil for deep frying
More spices if you wish


Wash and dry chicken

Using a sharp knife, make deep slits

Season with salt and pepper

In a large bowl, whisk together butter milk, garlic, ginger and cayenne pepper

Toss in chicken pieces to coat

Refrigerate for 4 hours, or better overnight

Combine flour, curry powder and chicken bouillon powder in a large plate or shallow shallow dish

Remove chicken from the buttermilk and dredge each piece in the seasoned flour

In a frying pan over medium heat, bring oil to boil. Transfer chicken to the pan and cook for about 5-7 minutes on one side

Turn chicken to the other side for another 5 minutes, or until well cooked

Remove chicken from the oil and transfer to a plate lined with paper towels for the excess oil to absorb

Serve as desired

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