Basics to Brilliance | buttermilk fried chicken | donna hay

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal gives a crunch.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken leg pieces

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are leaner, while drumsticks are often cheaper.

Crush fennel seeds in a mortar and pestle to release their flavor.

Add fennel seeds and smoky paprika to the chicken thighs and coat well.

Pour buttermilk over the chicken to marinate and stir it around.

Refrigerate the chicken for around 20 minutes to marinate.

Heat oil to 180°C for frying the chicken.

In a bowl, combine a couple of cups of plain flour, a generous amount of baking powder, sea salt, and pepper; stir to mix.

Coat the marinated chicken with the flour mixture on a tray for a thick coating.

Fry the chicken in the hot oil, listening for the sizzle to ensure proper frying.

Stir the chicken in the oil while frying.

Use kitchen paper balls to drain the chicken after frying, allowing oil to pass through.

Finish the fried chicken with a little extra salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens