This fried chicken uses boneless thighs rather than the traditional bone-in pieces, which makes it quicker to cook and easier to eat. The buttermilk marinade is actually just whole milk mixed with vinegar, which works brilliantly without needing to buy special ingredients. Give it a few minutes and the acid in the vinegar reacts with the milk slightly, creating that tangy flavour you want.
The overnight soak in this marinade does two jobs. It tenderises the meat properly, and it helps the coating stick better when you’re dredging the chicken. Even a couple of hours will do, but leaving it overnight makes a real difference to the texture. The honey in there adds a bit of sweetness that balances out the spices nicely.
For the coating, mixing self-raising flour with cornflour gives you that extra crunch. The self-raising flour has baking powder already in it, which helps create a lighter, crispier coating. The cornflour adds that proper crispy texture you get from good fried chicken. The turmeric doesn’t add much flavour, but it gives the coating a lovely golden colour even before it hits the oil.
The spice mix is fairly mild, just enough to give it some warmth without being too spicy. You can adjust the chilli powder to suit yourself. The oregano might seem odd in fried chicken, but it works really well with the garlic and chilli.
Getting the oil temperature right at 175°C is important. Too hot and the outside burns before the inside cooks. Too cool and you end up with greasy, soggy coating. A cooking thermometer takes the guesswork out of it. Eight to ten minutes should cook the thighs through perfectly, but check the thickest part reaches 75°C to be sure.
Golden Buttermilk Fried Chicken
Ingredients
- 8 skinless, boneless chicken thighs
- Vegetable oil for deep frying
- 500ml whole milk
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 100g self-raising flour
- 100g cornflour
- 2 tsp garlic powder
- 1 tsp chilli powder
- 1 tsp dried oregano
- 1/2 tsp turmeric
- Salt and pepper to taste
Directions
- In a large bowl, whisk together the milk, white wine vinegar, honey, and a generous amount of salt and pepper. Let this mixture sit for 5-10 minutes to create a buttermilk substitute.
- Add the chicken thighs to the buttermilk marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, though overnight marinating will yield the best results.
- In a separate bowl, combine the self-raising flour, cornflour, and turmeric. Add the garlic powder, chilli powder, and dried oregano. Season with salt and pepper, then whisk thoroughly until all ingredients are evenly distributed.
- Remove the chicken pieces from the marinade one at a time, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a thick, even coating. Shake off any excess flour and place the coated chicken on a wire rack or baking tray.
- Heat 5-7cm of vegetable oil in a deep pot or deep-fat fryer to 175°C. Carefully lower a few pieces of chicken into the hot oil, taking care not to overcrowd the pot. Fry for 8-10 minutes, turning halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 75°C).
- Transfer the cooked chicken to a wire rack lined with kitchen paper to drain excess oil. Allow to rest for 5 minutes before serving.
- Serve hot with chips, corn on the cob, beans, and coleslaw for a complete meal.
