Hi again!… and Buttermilk Fried Chicken

So it’s been ages since I blogged. Months, a year? Anyway, let’s not dwell on the past! I bought a KitchenAid Cook Processor for myself for Christmas (yes I know those machines are cheating but they are really handy for time poor people) and have been inspired to start cooking more by a recent break from work. I made this delicious fried chicken after a failed excursion to the Los Pollos Hermanos pop up in Sydney did not satisfy my craving. An instagram fan* then asked me to post the recipe so here it is!

I exaggerate, I don’t have fans. But one person did ask me to post it so I hope you enjoy!


  • 1kg chicken breast sliced into tenderloin size pieces
  • 1 cup buttermilk
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1+1/2 cups flour
  • 1 teaspoon baking powder
  • 1 heaped teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 2 teaspoons buttermilk
  • 3-4 cups vegetable oil, for cooking


  1. Combine the buttermilk, paprika, garlic powder, cumin, salt and cayenne pepper.
  2. Marinade chicken overnight in buttermilk mixture.
  3. Combine flour, baking powder, garlic powder, paprika, salt and pepper. Add in 2 teaspoons of buttermilk to give it some texture, and so you get those yummy crunchy bits stuck to the outside.
  4. Remove chicken from buttermilk and coat in the crumb mixture. Put aside until all chicken is crumbed and oil is hot. To test if the oil is hot enough, drop a tiny bit of the coating mixture into the oil. If it sizzles, it’s ready.
  5. Fry in vegetable oil until brown and crisp.

Oh and the leftovers made yummy bao!

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