Crumbed buttermilk chicken

Buttermilk tender: Marinate the chicken overnight for best results.
Buttermilk tender: Marinate the chicken overnight for best results. Photo: Marcel Aucar

Buttermilk is a fantastic ingredient that can be turned into fluffy pancakes, a tangy salad dressing or, as in this recipe, a tenderising marinade for fried chicken. You can use chicken breast if you prefer, or salmon fillet.


6 skinless chicken thighs, cut in half

300ml buttermilk

1 tsp hot paprika

1 garlic clove, crushed

1 tsp sea salt plus extra to season

140g bread crumbs

25g sesame seeds

400ml vegetable oil


Trim the thighs of any bone or sinew.

Pour the buttermilk into a bowl and add the paprika, garlic and salt.

Mix the thighs through the buttermilk and marinate for a minimum of two hours – overnight is best. Mix the bread crumbs with the sesame seeds in a medium bowl.

Crumb the chicken, coating each piece well, then refrigerate for an hour. Heat the oil to 170C. Test it by putting a bread cube into the hot oil – if it browns quickly it is hot enough.

Cook the chicken in batches until crisp and golden. Season well with salt and serve immediately.

Suggestion: Serve with Frank's panch phoran spicy potatoes.