Malaysians' Favourite Creamy Buttermilk Chicken | Malaysian Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, and thighs are often more affordable.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup has a lower glycemic index, while sugar syrup is less costly.

Marinate chicken pieces in buttermilk for at least 4 hours or overnight in the refrigerator.

Combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a bowl.

Remove chicken from buttermilk and let excess drip off.

Dredge each piece of chicken in the flour mixture, coating evenly.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Fry chicken pieces in batches until golden brown and cooked through, about 12-15 minutes per side.

Use a thermometer to ensure internal temperature reaches 165°F.

Transfer fried chicken to a wire rack to drain excess oil.

Serve warm, garnished with fresh herbs and a squeeze of lemon juice.

Optional: Drizzle with hot sauce or honey before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens