Want to treat your family with fried chicken but your budget is tight? Skip the takeaways and make it in the comfort of your own kitchen. Easy and delicious!
Ingredients
- 6 chicken pieces – legs and thighs
- 1 cup buttermilk
- 1 cup flour + 1 teaspoon baking powder
- Neutral oil for frying
Herb and spice mix
Use 2 teaspoons each of:
- Salt
- White pepper
- Paprika
- Thyme
- Oregano
- Garlic powder
- Mushroom powder
Method
Start the process a few hours early to allow time for the chicken to marinate.
Marinate (dip) chicken pieces in a bowl of buttermilk and rest in the fridge for an hour or two.
In a shallow bowl, mix herbs and spices with the flour.
Dredge drained chicken pieces in flour and rest for 20 minutes.
Heat ±8cm of oil in a wide pot to ±175°C. Don’t let oil smoke.
Dredge pieces in flour once more before frying.
Don’t crowd pieces in oil. Fry until juices run clear ±15 minutes. Be careful not to overcook. Drain well on kitchen towel.
Serve with your favourite sides.
This article first appeared in Poultry Bulletin (Issue 33) August/September 2026 and is republished with permission. Click the cover below for the full edition.
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