Crisp fried chicken

Crisp fried chicken


The Colonel’s got nothing on this fried chicken recipe. Crisp, succulent and delicious; it will have you saying goodbye to takeaway.


  • 1.6 kilogram chicken pieces
  • 2 tablespoon all-purpose seasoning, plus 1/3 cup extra
  • 600 millilitre buttermilk
  • 2 cup self-raising flour, seasoned
  • vegetable oil, to deep-fry
  • 1/4 cup sour cream
  • 1 lemon, zest finely grated, cut into wedges
  • 3/4 cup cream, whipped
  • mixed salad, to serve


  1. Score drumsticks. Cut breast pieces in half crosswise. Place chicken pieces in a large bowl. Add seasoning and buttermilk; toss to coat. Cover with plastic food wrap; chill for 6 hours to marinate. Drain chicken; discard marinade.
  2. Combine seasoned flour and extra seasoning in an extra-large resealable food storage bag. Add drained chicken pieces. Hold bag closed tightly; shake vigorously until chicken pieces are coated evenly.
  3. Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry chicken, in batches, for 10 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towels.
  4. Whisk sour cream and zest in a bowl; fold in whipped cream. Serve chicken with lemon cream, salad and lemon wedges.