Golden, crunchy and packed with flavour, this buttermilk fried chicken is worth the wait. Lard Ass Cultured Buttermilk gently tenderises the chicken, keeping it succulent while adding a subtle tang that perfectly balances the crisp coating. A spoonful of Dijon mustard brings extra depth to the marinade, creating chicken that's beautifully juicy on the inside and irresistibly crunchy on the outside.
TIP
This recipe uses a double dredge to create an extra thick, crunchy coating with beautifully craggy edges. For a lighter coating, simply dredge the chicken once in the seasoned flour. It will still be delicious, just with a thinner, less crunchy crust.
MARINADE
1kg chicken pieces (drumsticks, thighs or a mix), skin on
500mL Lard Ass Cultured Buttermilk
1 tbsp Dijon mustard
2 cloves garlic, crushed
1 tsp smoked paprika
1 tsp onion powder
1 tsp sea salt
½ tsp freshly cracked black pepper
SEASONED FLOUR
3 cups plain flour
1 tsp baking powder
1 tsp smoked paprika
1 tsp onion powder
1 tsp sea salt
½ tsp freshly cracked black pepper
Vegetable oil, for shallow frying
Lemon wedges, to serve
METHOD
Place the chicken, Lard Ass Cultured Buttermilk, Dijon mustard, garlic, smoked paprika, onion powder, sea salt and black pepper into a large bowl. Toss well to coat, then cover and refrigerate for at least 4 hours, preferably overnight.
Combine the flour, baking powder, smoked paprika, onion powder, sea salt and black pepper in a shallow tray.
Heat approximately 1cm of vegetable oil in a large, heavy-based frying pan over medium heat.
Remove the chicken from the marinade, allowing the excess to drip away. Coat each piece thoroughly in the seasoned flour, then dip it into a shallow bowl of fresh Lard Ass Cultured Buttermilk before coating once more in the seasoned flour. Press the coating gently onto the chicken and place on a wire rack. Rest for 10-15 minutes to help the coating adhere before frying.
Shallow fry the chicken for 3-4 minutes on each side, resisting the temptation to move it too soon. Once the coating has turned golden, it will naturally release from the pan when it's ready to turn. Continue turning every few minutes until evenly golden and crisp, approximately 12-16 minutes in total.
Transfer the chicken to a wire rack set over a baking tray and bake in a 180°C oven for 15 minutes, or until the internal temperature reaches 75°C.
Serve immediately with lemon wedges and your favourite slaw, potato salad or chips.
Air fryer: Lightly spray the coated chicken with olive oil and cook at 200°C for 22-28 minutes, turning halfway through and spraying again if needed. Cook until golden and the internal temperature reaches 75°C.
Serve immediately with lemon wedges and your favourite slaw, potato salad or chips. For the ultimate pairing, serve with our Buttermilk Ranch Dipping Sauce.
