Crispy Buttermilk Chicken

pinit View Gallery 5 photos

Crispy Buttermilk Chicken

I use baking powder in my recipe for the flour seasoning for an extra crispy skin. However, if you are unable to find aluminum free baking powders, you can skip it as baking powders containing aluminum has a bitter taste. I also added yoghurt to my recipe so that the acid in the buttermilk and yoghurt will make the meat super juicy and tender, especially if marinated overnight. If you're unable to find full-fat plain yoghurts, replace with 1 cup of the buttermilk. If you're unable to get buttermilk, you can substitute 1 cup buttermilk for 1 cup full cream milk with 1 tablespoon of lemon juice added to it.

Pin Recipe
0 Add to Favorites
Prep Time 8 hrs Cook Time 30 mins Rest Time 5 mins Total Time 8 hrs 35 mins Difficulty: Beginner Cooking Temp: 180  °C Servings: 6 Best Season: Suitable throughout the year





Season the chicken overnight

    1. Ensure the chicken is totally thawed if using frozen chicken. In a large bowl, add chicken to the seasoning and stir to mix and coat well. Let the seasoned chicken stand at room temperature for 1 hour, then refrigerate overnight (6-8 hours) covered. The longer u let the yoghurt and buttermilk do the magic on the chicken, the more tender and juicy the meat will be.

Coat the chicken

    1. In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper, and cayenne. Shake to combine. 
Alternatively, use a mixing bow and stir well with a whisk to combine.
    2. Pour the seasoned flour into a large plate or baking tray.
    3. Pick up a piece of chicken from the buttermilk seasoning, letting the excess drip back into the bowl.
    4. Dredge the chicken into the seasoned flour and press the chicken all over so that the batter sticks to the chicken.
    5. Transfer the coated chicken piece into a rack.
    6. Repeat steps 3-5 until all the chicken pieces have been coated.
    7. Let the coated chicken stand for 30 minutes.

Fry the chicken

    1. In a deep skillet or Chinese wok, heat enough cooking oil to cover the chicken parts (estimated about 1" depth) under high heat. Alternatively, use a deep fryer and set temperature to high. Use the chopsticks or dip method to test the temperature of the oil. If it bubbles vigourously around the chopstick or the dip bubbles intensely, the oil is ready. Reduce heat to medium-high (about 160C).
    2. Set another baking tray or large plate lined with paper towels.
    3. Frying the chicken in batches (lower the chicken pieces into the oil slowly to avoid hurting yourself with oil splashes), fry the chicken until a very light brown is reached (about half cooked). This should take about 3-5 minutes for small wings and drumlets, and 8-10 minutes for large chicken parts like thighs and drumsticks.
    4. Remove the chicken from the oil and let it drip while resting.
    5.  Rest the fried chicken pieces for 15-30 minutes.
    6. Heat the oil again to medium-high if it has already cooled.
    7. Re-fry the rested chicken in medium-high heat until a rich golden brown is seen. It should take about 2-3 minutes for small parts, and 5-8 minutes for large parts (see notes).
    8. Transfer the re-fried chicken to the cooling rack and let stand for 5 minutes before serving.

Air Frying method

    1. In batches, air fry the coated chicken parts at 180C for 24 minutes for small cuts and 30 minutes for large parts. Form only a single layer in the basket as overlapping parts will not crisp.
    2. Halfway through (12 minutes for small parts and 15 minutes for large parts), flip the chicken parts around to ensure even crisping and even cooking of the chicken.
    3. Remove chicken from the air fryer and let them stand on a rack for 5 minutes before serving.


  1. Lower chicken into the oil slowly to avoid burning yourself from oil splashes. Use a pair of  long chopsticks or metal tongs to hold the chicken if necessary.
  2. Frying the chicken twice makes it extra crispy. First round of frying, ensure chicken is only half cooked and not totally cooked or the meat will be overcooked and dry after the second round of frying.
  3. If you're unable to find garlic powder, you can substitute 1 tablespoon of garlic powder with 1 clove of minced garlic (finely minced).
  4. If you're unable to find onion powder, you can substitute 1 tablespoon of onion powder with 1 tablespoon of finely minced onion.
Keywords: chicken, crispy, fried, buttermilk, yoghurt, western
Recipe Card powered by WP Delicious


Leave a Comment

Your email address will not be published. Required fields are marked *