This Southern-style fried chicken thigh and drumstick recipe is not for the calorie-counters. Less heavy on the hips, but just as luscious on the lips is oven-baked honey soy chicken. But who’s counting?
Buttermilk Fried Chicken
Buttermilk might be a household product in the US, but here in the UK it is more enigmatic. Although it is available in larger supermarkets, British recipes rarely call for it and so it is seldom used over here. So, allow me, UK-based friends, to let you into the secrets and benefits of buttermilk! Traditional buttermilk is a leftover product from cream in the making of butter that has been left to ferment overnight. But modern, store-bought buttermilk is made by adding lactic acid-producing bacteria to regular milk. Sounds weird but is actually pretty on trend right now! Buttermilk is similar to other dairy-based cultured foods like natural yoghurt or kefir. In fact, both of these products can be used as buttermilk substitutes. Due to the fermentation, buttermilk has an unusual and unexpected tanginess and slight fizziness to it. Yup, it’s getting weirder. But it’s these properties that make it an ideal ingredient for baking (that’s another blog!) and marinades. The lactic acid in the buttermilk works as a natural meat tenderiser, which is why buttermilk chicken is such a dreamy delicacy. And why this recipe calls for it. A fried chicken marinade made with buttermilk will deliver supreme fleshy softness by tenderising the meat AND the generously thick consistency will seal in moisture, later forming that irresistible golden crust. Besides buttermilk, I’ve added punchy flavourings: salt, garlic powder and chilli sauce. Buttermilk fried chicken recipes usually use cayenne pepper or paprika, but I have upped the ante with Indonesian chilli sauce; sambal oelek. Sambal oelek is essentially flat-out chilli paste. With a little vinegar and salt. But I find there is more complexity to it than that. There is a subtle sweetness too. But it will give that chicken a kick! I’ve added 4 tablespoons which might sound like a lot so feel free to dial it down if you’re a cautious first-timer. For reference, I would place it after sriracha but before tabasco on a scale of not-to-hot.
Serving suggestions
Where to start? Buttermilk fried chicken goes with absolutely anything so I’ve had to narrow it down to either a summer or winter table for you. Here goes: Summer Maple butter corn muffins or macaroni salad (with or without tuna) and classic coleslaw or cowboy caviar. Winter Instant pot mashed potatoes with cream cheese, baked sweet potatoes or baked macaroni cheese and scalloped corn or traditional collard greens. And as for that fried chicken dipping sauce of chilli mayo, dunk some air fryer chicken wings or fries in there!
Storage and leftovers
Leftover chicken needs to be refrigerated within 2 hours of cooking. This buttermilk fried chicken will keep for 3 to 4 days in an airtight container. While there are those out there who will eat cold chicken, I am not a fan. I want that crispy coating to be just as satisfying the second time round. So here are two methods: A final note: I don’t recommend using a microwave to reheat buttermilk fried chicken. Unless you enjoy soggy, saggy-skinned chicken that is.
More recipes with chicken to try
Chicken Paprikash Filipino Chicken Adobo Sticky Asian Chicken Recipe French Chicken Casserole a la Normande
