Ingredients
500g (1lb) chicken breast, skinless and boneless, or tenderloin or boneless thighs
3/4 cup buttermilk (substitute: yogurt mixed with milk or milk curdled with vinegar)
1 1/2 teaspoons cooking salt or kosher salt for the buttermilk marinade
1 egg (approximately 50-55g) for the buttermilk marinade
1 1/2 cups plain or all-purpose flour for the breading mixture
1/2 cup cornflour or cornstarch for the breading mixture
1 teaspoon cooking salt or kosher salt for the herbs and spices blend
1/2 teaspoon celery salt (or substitute with extra salt) for the herbs and spices blend
1 teaspoon black pepper for the herbs and spices blend
1 teaspoon sweet paprika for the herbs and spices blend
1 teaspoon dried thyme (crushed) for the herbs and spices blend
1 teaspoon dried oregano (crushed) for the herbs and spices blend
3/4 teaspoon onion powder for the herbs and spices blend
2 teaspoons garlic powder for the herbs and spices blend
1/2 teaspoon mustard powder for the herbs and spices blend
1/2 teaspoon ginger powder for the herbs and spices blend
1/4 teaspoon cayenne pepper (optional) for mild warmth in the herbs and spices blend
2 1/2 to 3 1/2 cups canola, vegetable, or peanut oil (about 2.5 cm / 1 inch depth) for frying
Honey mustard (made with 4 ingredients in 1 minute), ketchup, barbecue sauce, sweet and sour sauce, sweet chili sauce, or any preferred dipping sauce for serving
Instructions
1-Getting Started with Prep: First, cut the chicken into small cubes about 1.25 cm (1/2 inch) big this helps them cook quickly and get that perfect bite. Then, whisk together the buttermilk, 1 1/2 teaspoons of salt, and the egg in a bowl, add the chicken, and let it chill in the fridge for 1 to 3 hours. This step is key for tender, flavorful results, but don’t go over 24 hours or it might get too salty!
2-Getting Started with Prep: Next, mix the flour, cornflour, and all the herbs and spices in a large bowl. For extra crispiness, drizzle in 3 tablespoons of the marinade and rub it into the flour to make little clumps it’s a pro tip that adds that wow factor.
3-Cooking and Serving: Using one hand, grab a handful of chicken from the marinade, let the excess drip off, and toss it into the flour mixture. Coat each piece well by spooning flour over it and pressing it on, then shake off the extra and lay them on a tray. Just before frying, give them a quick toss in the flour again to freshen up the coating.
4-Cooking and Serving: Heat your oil in a heavy-based 20 cm saucepan to 180°C (350°F), about 2.5 cm deep. Fry the chicken in batches for 2 to 2 1/2 minutes, stirring halfway, until it’s golden and crispy. Drain on paper towels and keep warm in a low oven at 50°C if you’re making more. Serve it up with your favorite dipping sauce for that finishing touch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Buttermilk tenderizes and seasons chicken; yogurt or curdled milk substitutes work well.
🌡️ Maintain oil temperature at 180°C for perfect cooking; test with chopstick or breading piece.
🍽️ Use a wire spider or slotted spoon for safe handling and shake off excess flour before frying.
- Prep Time: 25 minutes
- Marinating time: 1 to 3 hours
- Cook Time: 10 minutes
- Category: Snack
- Method: Deep frying
- Cuisine: American
- Diet: Gluten-Free option with gluten-free flour
Nutrition
- Serving Size: 100g
- Calories: 280
- Sugar: 1.5 g
- Sodium: 589 mg
- Fat: 17.3 g
- Saturated Fat: 3.7 g
- Carbohydrates: 9.4 g
- Protein: 21.8 g