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American Crispy Fried Chicken

This is not an everyday-food as Elmo says! But, making fried chicken at home instead of getting Uber Eats or KFC ensures you are eating the most nutritious version of this crunchy, succulent dinner treat.

March 23, 2019

American Crispy Fried Chicken

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6 x boneless skinless chicken thighs
1 Tbsp paprika
2 tsp salt flakes
couple pinches black pepper
250ml buttermilk


100gm plain flour
2tsp baking powder

vegetable oil to fry


150m purple cabbage
150gm white cabbage
1 x medium corn on the cob
100gm carrot
100gm red capsicum
2Tbsp finely chopped chives or spring onion ends
1tsp dried oregano
125gm egg mayonnaise
1½ tsp salt flakes
2 x good pinches black pepper

vegetable oil to fry


  1. Prepare up to 10 hours in advance or at least 30 minutes before cooking. Cut chicken thighs into 2 pieces as even shaped and sized as possible. Season chicken with paprika, salt and pepper and rub to coat. Place in bowl and pour over buttermilk, jiggle chicken to coat thoroughly. If chicken not completely immersed in buttermilk, add a little more to cover.
  2. Set aside for 30 minutes (or more if pre-preparing).
  3. To make coleslaw, shred both cabbages finely and place into a large bowl. Remove kernels from corn cob and add to cabbage. Coarsely grate carrot. Dice capsicum. Finely chop chives and add to bowl with oregano herbs, mayonnaise, salt and pepper. Stir to combine, cover and refrigerate.
  4. Heat deep fryer or 2cm vegetable oil in saucepan to 180°C.
  5. Mix flour, baking powder, salt and pepper together in medium size bowl.
  6. When ready to cook, remove chicken from marinade.  One piece at a time, allow excess buttermilk to drip off by giving the chicken a quick shake and briefly toss in flour mix to coat thoroughly. Place on plate. Repeat to coat all chicken.
  7. Fry chicken in batches for  about 3 minutes. Turn, and repeat until golden brown and crisp.
  8. Remove from oil and place on absorbent paper. Sprinkle with salt flakes.
  9. Serve hot crisp chicken with cool creamy coleslaw and enjoy.


  • Buttermilk will tenderise chicken over time. If marinated for the lengthier period of time the paprika and salt will permeate the meat giving it a wonderful flavour right the way through.
  • Add other spices such as fennel or cayenne if you like a kick. Dried herbs can also be added such as dill, tarragon, rosemary, thyme or sage.
  • Often recipes will include onion and garlic powder or celery salt, I sometimes taste a ‘fake’ flavour with these seasonings, it’s the same with chicken salt. So I chose to leave them out.
  • Re-use the oil two or three times for other savoury items. Do not fry in oil fish has been cooked in as it will taint the chicken.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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