Saturday, 18 May 2013

Crispy Crunchy Delicious Fried Chicken.

Fried chicken is delicious. That is just a fact. It's one of the things I've been meaning to make for a while, but never got around to it because of my slight fear of deep frying, but last week, I bit the bullet and gave it a go. For such a simple recipe, it's surprising how delicious and tasty homemade fried chicken can be! Also, far more healthier than any takeaway version!

Hannah's Fried Chicken

  • 1 whole chicken, jointed or a pack of mixed thighs and drumsticks
  • 1 carton of buttermilk
  • 1 cup of plain flour
  • 1 tablespoon of chipotle powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 teaspoon ground coriander powder
  • 2 teaspoons of white pepper
  • plenty of salt

To begin you'll want to soak your chicken for at least 2 hours (preferably overnight) in the buttermilk and some salt. Although it may seem like a bit of pain to do this, believe me, it's worth it. This step makes sure your chicken stays juicy and doesn't dry out when you cook it.

Whilst your chicken is soaking you can make the spice mix, which is really simple. Just put all the ingredients into a dish and make sure they're well mixed. Make sure to add plenty of salt to the mix otherwise it'll be quite bland.

For this chicken, I used a deep fat fryer too cook the pieces, and fried in batches. I'm a bit scared to use an open pan and fryers are very easy to use and pretty safe too! I set mine to roughly 180 degrees to fry my chicken.

When the chicken is done soaking, scrape off the excess buttermilk and dip in the flour mix. Make sure all the pieces are well coated. Put 2-3 pieces (or more, depending on what you're using to fry the chicken) into the hot and and leave to cook for roughly 5 - 10 minutes. You want the chicken to become a pale golden colour, not too dark, otherwise it'll burn and taste quite bitter.

When the pieces are done frying, place on some kitchen roll to help soak up the excess oil. When the excess oil is drained, place the chicken in an oven (roughly 180) and leave until cooked through. 

I like to finish cooking my chicken in the oven because it limits the time it's in the oil, whilst still getting that lovely fried taste.

Serve with fresh coleslaw and fries!





  1. Another good one- if you ever get a hankering for a Chinese version have a go at my 'stinky' wings... deep fried crispy chicken wings topped with a mix of 3 finely chopped spring onions, 10 cloves of garlic, 10 thai chillies & fresh ground five spice that have all been warmed in a little oil. Just don't plan to be around company after!! x

  2. I love using buttermilk to coat chicken. These look really tasty.
    When we were in Miami, we went to a Caribbean chicken house and they did a spicy chicken coating like the one you've got here. But they served everything with rice and home made black eyed peas. It was so good.
    This looks like proper home style cooking. Can't wait to try it!

  3. Lovely stuff write would make an excellent food journalist...Shame I can't cook...