Golden Buttermilk Fried Chicken with Black Pepper Crust

⏱ 60 min · Serves 4

Craggy, shatteringly crisp coating over juicy, brine-tender thighs and drumsticks. The overnight buttermilk soak does the heavy lifting, and a splash of that same buttermilk stirred into the flour makes those addictive crunchy shards.

Per serving: 790 kcal · 58.0g protein · 41.0g carbs · 44.0g fat

Ingredients

• 1.2 kg bone-in chicken thighs and drumsticks (about 8 pieces)
• 500 ml buttermilk
• 2 tsp fine salt
• 1 tbsp hot sauce (optional)
• 2 cloves garlic, crushed
• 250 g plain flour
• 2 tbsp cornflour
• 2 tsp freshly ground black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1.5 tsp flaky salt, plus extra for finishing
• 1.5 litres neutral oil (sunflower or groundnut), for frying
• Lemon wedges, to serve

Method

1. In a large bowl, whisk the buttermilk with the fine salt, hot sauce and crushed garlic. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours, ideally overnight.
2. When ready to cook, mix the flour, cornflour, black pepper, smoked paprika, garlic powder, onion powder, cayenne and flaky salt in a wide dish.
3. Spoon 3 tablespoons of the marinade into the flour and rub it through with your fingertips until you have shaggy, pea-sized clumps — these fry into the crispiest bits.
4. Lift a piece of chicken from the buttermilk, letting excess drip off, then press firmly into the flour, turning and packing it on. Set on a wire rack. Repeat with all pieces and rest 10 minutes so the coating hydrates.
5. Heat the oil in a deep heavy pan to 165°C (about 7 cm depth, no more than half full). Line a tray with a wire rack.
6. Fry 3–4 pieces at a time, without crowding, for 12–15 minutes, turning halfway, until deep golden and the internal temperature reaches 75°C. Adjust the heat to keep the oil at 160–170°C.
7. Drain on the rack, sprinkle with flaky salt at once, and let the oil come back up to temperature before the next batch.
8. Rest 5 minutes, then serve with lemon wedges — and any remaining hot sauce alongside.