Here is a basic yet delicious recipe for buttermilk fried chicken with a crisp crust and luscious interior.


Here is a basic yet delicious recipe for buttermilk fried chicken with a crisp crust and luscious interior.

  • 8 skinless chicken thighs
  • 8 skinless chicken drumsticks
  • 200ml buttermilk
  • 200g self-raising flour large pinch each paprika, turmeric and cayenne pepper
  • 6-8 tbsp groundnut oil

Tangy coleslaw:

  • 250ml mayonnaise zest and juice 1 Lemon
  • 2 tbsp cider vinegar
  • 2 tbsp wholegrain mustard
  • Large pinch of salt
  • ¼ head white cabbage, very thinly sliced
  • ¼ head red cabbage, very thinly sliced 2 carrots julienned
  • 1 large red onion, diced 2 sticks Celery, thinly sliced


  1. Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour the milk over it.
  2. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
  3. Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour.
  4. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating.
  5. Lower the pieces into the oil and fry on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further.
  6. Use tongs to turn the chicken and try not to tear the coating.
  7. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
  8. Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.


  1. Whisk together mayonnaise, lemon zest, and juice, vinegar, mustard, and celery salt in a small bowl, then season generously.
  2. Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.