Olive Magazine
Fried Chicken Recipe

Buttermilk-fried Frazzles chicken

Published: November 24, 2017 at 11:00 am
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  • Preparation and cooking time
    • Total time
    • + marinating
  • Easy
  • Serves 10-12

Looking for an easy entertaining recipe? Coat chicken drumsticks in Frazzles crisps or bacon rasher crisps for extra crunch and serve with slaw and mac 'n' cheese to feed a crowd

Nutrition:
NutrientUnit
kcal465
fat24g
saturates3.9g
carbs32.9g
sugars2.5g
fibre1.8g
protein28.6g
salt2g
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Try this recipe for buttermilk fried Frazzles chicken, then also check out our classic buttermilk fried chicken, buttermilk fried chicken burger and olive's special fried chicken sandwich.

Ingredients

  • 20 pieces bone-in, skin-on chicken, choose a mixture of drumsticks and thighs, or halved breasts on the bone if you’re jointing your own chicken
  • vegetable oil
, for deep frying

BUTTERMILK MARINADE

  • 2 x 284ml pots buttermilk
  • 2 tbsp cider vinegar
  • 1 tbsp onion granules
  • 2 tsp dried sage
  • 2 tsp garlic granules

SPICED COATING

  • 100g Frazzles or bacon rasher crisps
  • 200g cornmeal or ground polenta
  • 200g plain flour
  • 2 tsp salt
  • 2 tsp ground black pepper
  • 2 tsp dried sage
  • 2 tsp onion granules
  • 1 tsp garlic granules
  • 2 tsp sweet paprika

Method

  • STEP 1

    Mix the marinade ingredients with 2 tsp of salt, and use to coat the chicken, either in sturdy food bags or a big bowl. Marinate overnight or for up to 24 hours.

  • STEP 2

    Finely crush the crisps in another food bag with a rolling pin. Add the rest of the spiced coating ingredients and give the bag a shake.

  • STEP 3

    In batches, tip some of the chicken pieces into a colander to remove excess buttermilk, then coat each in the spiced mixture.

  • STEP 4

    Fill a deep pan no more than 1/3 full with oil and heat to 170C or until a cube of bread browns in 40 seconds. Heat the oven to 160C/fan 140C/gas 3 and line some baking trays with kitchen paper before sitting wire racks on top.

  • STEP 5

    Put 3-4 pieces of chicken into the oil at a time and fry for 10-12 minutes until cooked through (if you have a meat thermometer the chicken should read 75C when it’s done). Carefully lift the chicken out to crisp up on the wire racks, and bring the oil back to 170C before starting the next batch. Keep the chicken warm in the oven while you continue to fry – if the oil is getting too dirty, swap to a second pan with new oil.

Tray-baked chicken thighs with romesco
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