• Jo Marsden

JFC - Jo's Perfect Buttermilk Fried Chicken

Updated: Dec 3, 2021

Want the best #friedchicken, that's consistently good every time? Then look no further! This juicy, moist, beautifully crispy 4-hour buttermilk marinated fried chicken recipe is great for chicken burgers, dunking in mayo, as a starter with some fiery siracha or with chips and gravy! (Jordan would approve).

Choose from two different types, standard floured like you'd get in #KFC or panko breadcrumbed for that Italian style extra crunchy vibe.


Full Recipe below and #YouTube Recipe Video.

Ingredients (KFC Style):

  1. Chicken breast's (or you can use pre-cut chicken mini fillets)

  2. Plain Flour

  3. Buttermilk

  4. Garlic Powder

  5. Paprika

  6. Chilli Powder

  7. Cajun Spice

  8. Rock Salt & Pepper

  9. Splash of Franks Red Hot Sauce

Ingredients (Crispy Italian Style):

  1. Chicken breast's (or you can use pre-cut chicken mini fillets)

  2. Plain Flour

  3. Buttermilk

  4. Garlic Powder

  5. Paprika

  6. Chilli Powder

  7. Cajun Spice

  8. Oregano (dried)

  9. Rock Salt & Pepper

  10. Panko Bread Crumbs

  11. Splash of Franks Red Hot Sauce

Buttermilk Marinade (Both Types):

Take your chicken breasts and slice them into mini fillets, it's good to have different sized ones, as it makes for extra variety. Set these aside and grab the buttermilk from the fridge. Pop 200/300ml into a bowl with 1 tsp paprika, 1 tsp garlic powder, 1 tsp chilli powder, a few drops of Franks Hot Sauce, a pinch of rock salt, and black pepper. Mix this together, add the chicken, cling film, and pop in the fridge for 4 hours to marinate. Make sure the buttermilk marinade covers the chicken.


Breading (KFC Style):

Set up your breading station, take some plain flour and pop onto a plate, mix in 1 tsp paprika, 1 tsp garlic powder, 1 tsp chilli powder, 1 tsp cajun spice, a pinch of rock salt, and black pepper. Once the chicken has finished marinating, take each mini fillet out of the buttermilk marinade and dunk into the seasoned flour, coating well. Repeat this for each mini fillet, setting them aside once breaded for 10 mins.

Breading (Crispy Italian Style):

Set up your breading station, take some panko breadcrumbs and pop onto a plate, mix in 1 tsp paprika, 1 tsp garlic powder, 1 tsp chilli powder, 1 tsp cajun spice, 1 tsp oregano, a pinch of rock salt, and black pepper. Once the chicken has finished marinating, take each mini fillet out of the buttermilk marinade and dunk into the seasoned breadcrumbs, coating well. Repeat this for each mini fillet, setting them aside once breaded for 10 mins.


To Fry (Both Types): Heat your oil to 170 - 175 degrees celsius, and deep fry the chicken mini fillets for around 4-6 mins each, I tend to use sunflower oil for this. The chicken is ready when it is a deep brown colour and is floating to the top of the oil. When they are ready place into a warm oven at around 70 degrees Celcius to hot hold whilst you finish cooking the remainder of the chicken. Just before serving, season generously with rock salt and pepper.



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