Buttermilk Fried Chicken with Kickin' & Smokin'

Follow this step-by-step recipe for foolproof fried chicken - dip in buttermilk batter for a golden, seasoned crust and sweet, tender chicken.

Our Kickin' & Smokin is produced with Red Onions, Apples, Peppers, Chillies, Garlic & Spanish Smoked Paprika.

Here's what you'll need:

  • 4/5 free range boneless chicken thighs

  • 300 ml buttermilk

  • 500ml vegetable oil

  • 300 g (10.6 oz) plain flour

  • 1-2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1-2 tsp cayenne pepper

  • 1 pinch salt and pepper


  • Place the chicken in a bowl, add the buttermilk and a good pinch of salt and pepper and mix well.

  • Cover with cling film and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking.

  • Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish. 

  • Place over a medium heat until the oil reaches 170C or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.

  • Put the flour on a plate and mix with the spices and a pinch of salt and pepper.

  • Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. Leave in the flour for a couple of minutes to soak up any excess moisture.

  • Fry the chicken in a single layer (you might need to do in batches), turning constantly for 25-30 minutes, until evenly golden. 

  • Drain on kitchen paper and serve warm.



#KickinandSmokin #ButtermilkChicken #Brunch

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