Classic fried chicken

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Classic fried chicken

Main Serves 2 50 min
Serve with a spicy coleslaw and homemade cornbread or potato wedges.


  • 2 chicken legs, separated into thighs and drumsticks
  • 150ml buttermilk, or a mixture of milk and yoghurt
  • 1 tsp salt
  • 100g plain flour
  • good pinch each salt, paprika, cumin, turmeric and cayenne
  • 6-8 tbsp sunflower or groundnut oil


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Put the chicken in a bowl, mix the buttermilk (or yoghurt and milk) and salt together and pour over the chicken. Turn to ensure an even coating and refrigerate overnight.
  • Step 2

    The next day mix the flour and spices and tip into a plastic bag. Remove the chicken from the buttermilk, giving it a bit of a shake to remove surplus liquid, and add to the flour bag. Seal the top and give it a shake to coat the chicken in the seasoned flour.
  • Step 3

    Heat the oven to 200°C/Gas 6. Heat the oil in a smallish non-stick pan and put the chicken pieces into the pan. Carefully turn, using tongs, until evenly golden and beginning to crisp.
  • Step 4

    Transfer to a baking tray and bake for 30 minutes. If you feel inclined, deep fry by all means but I've had good results with the fry/bake method as long as the chicken doesn't catch in the pan and lose its coating.

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