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Buttermilk Fried Chicken


  • 2 chicken breasts
  • vegetable oil for deep frying


  • 200g Buttermilk
  • 1 large garlic clove, crushed
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika


  • 150g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano


  • Mix together all the marinade ingredients in a bowl.
  • Cut up the chicken breasts into roughly 2cm cubes and add to the marinade.
  • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
  • Mix the dusting ingredients together in a large bowl.
  • Use a fork to lift the chicken chunks out of the marinade and toss them in the dusting to coat thoroughly.
  • Heat the oil and deep fry the chicken chunks for about 5 minutes until cooked through and crispy.


This recipe is adapted from to simplify and reduce quantities.