Print Friendly, PDF & Email

Crispy Fried Chicken

Featured on The Cafe, Friday 1 May 2020


  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 cups buttermilk* (or 3 cups milk and 3 tbsp either white vinegar or lemon juice to make your own)
  • 2 tsp salt
  • 1 tsp pepper
  • (hot sauce, optional)

Make your own buttermilk:

*Add either 1 tablespoon of white vinegar or lemon juice to regular milk. Let stand 5 minutes. The milk will get thicker and clumpy and is ready to use in any recipe calling for buttermilk.

Dredging Mixture:

  • 3 cups plain flour
  • 1/2 cup cornflour
  • 1 packet MAGGI Nacho Recipe Base (or herbs and spices)
  • Vegetable oil for frying


  1. In a large bowl, whisk together buttermilk, hot sauce (optional, for added flavour), salt and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl and leave in the fridge for 1+ hours or overnight.
  2. When ready to cook, pour the vegetable oil into a skillet or heavy pan until it’s about 2cm deep (half way up the food). Heat to 180° celcius.
  3. Prepare the coating by combining the flour, cornflour and Recipe Base. Mix it thoroughly.
  4. Working one at a time, remove chicken pieces from buttermilk mixture. Shake gently to remove the excess. Place it in the dry mix and coat thoroughly. Tap off the excess.
  5. Place the breaded chicken into the hot oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 180° celcius as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes.
  6. Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. 

  Made this recipe?

Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram! 


The Cafe logo, One Handed Baker