Craving for fried chicken? Inspired by Gordon Ramsay, we made our own version of the Buttermilk Fried Chicken.
I understand that buttermilk can be hard to find in Malaysian grocery stores. But in this recipe, I will teach you how to make them. It’s quite simple actually – just lemon and milk.
If you fancy the hot and spicy fried chicken (Kyochon style), we have it covered too! Check out the Spicy Koren Fried Chicken recipe.
How to make Buttermilk Fried Chicken
for 2 to 3 servings
- 3 chicken drumsticks
- 3 chicken thighs
- *2 cups buttermilk
- *4 tbsp spice mix
- 1 ½ cup all-purpose flour
- 2 cups full cream milk
- Juice of 1 lemon
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp white pepper
- 1 tbsp paprika powder
- 1 tbsp cayenne pepper powder
- 1 tbsp garlic powder
- Fresh parsley
- Lemon wedges
- Spice mix to taste
- Combine full cream milk with lemon juice.
- Give it a quick stir. Let sit for 15 minutes.
- In a mixing bowl, mix together all the spice mix ingredients. Set aside.
- In a large baking dish, mix chicken with 2 tbsp of spice mix and buttermilk.
- Roll chicken until well coated.
- Refrigerate for an hour.
- While waiting for the oil to heat up, mix all-purpose flour with 2 tbsp of spice mix.
- Remove chicken from the marinade and drain off excess.
- Dip chicken in the flour mixture.
- Roll and pack it until well coated. Shake off any excess.
- Place chicken on a wire rack and over some kitchen towel. If chicken looks damp, Roll in the flour mixture again.
- Working in batches, first, fry all drumsticks for 20 to 25 minutes or until golden brown.
- Drain and rest drumsticks on a wire rack over some kitchen towel for 10 minutes.
- Fry drumsticks for a second time, only for 3 minutes, to crisp up the skin.
- Drain on a rack. Repeat with thighs.
- Plate and garnish with some lemon wedges and fresh parsley.
- Sprinkle additional spice mix to your taste. Enjoy!