- 2 chicken breasts
- 750 ml buttermilk
- Assorted dried herbs of liking (x 2)
- 2 teaspoons cayenne or chili powder (x 2)
- 2 tablespoons paprika powder (x 2)
- salt and pepper (x 2)
- Flour (not pictured)
- 2 liters vegetable oil, we used sunflower oil
Kitchen equipment needed
- Dutch oven or fryer
- Paper kitchen towels
- 2 large bowls
- Cling film foil
- Chef’s knife and cutting board
Preparation — 10 minutes + 6 hours waiting
TOSS the assorted herbs, salt, pepper, chili (or cayenne) pepper and paprika powder together in one of the two large bowls. CHECK and clean the chicken fillets if needed, then slice into large chunks using the chef’s knife and cutting board.
ROLL and coat the chicken pieces through the herb mixture, top with buttermilk, cover with cling film foil and refrigerate for at least 6 hours. Preparing chicken like this will make the chicken very tender! You can leave the chicken overnight too.
Cooking the buttermilk fried chicken — 15 minutes
GRAB the other large bowl and fill it halfway with plain flour. MIX in the same amount of herbs with the flour. COAT each piece of chicken with the flour mixture.
HEAT UP 2 – 3 liters of vegetable oil in a Dutch oven, or use your fryer for this. Check if the oil is hot enough by dipping in a little piece of paper kitchen cloth, if bubbles appear it’s time to gently add in the buttermilk fried chicken pieces. BAKE until (golden) brown while stirring gently using a skimmer.
LINE a plate or bowl with 3 -4 pieces of paper kitchen cloth and transfer the chicken pieces to drain. Wait for a minute or two to cool off. SERVE with your favorite sauce, we like tomato ketchup so we served that with it. Enjoy!