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You can never go wrong with fried chicken for dinner!

Whole Buttermilk Fried Chicken

serving time4 to 6


  • 1 whole small chicken, spatchcocked

  • For the dry marinade:

  • 1/2 cup cornflour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon chopped thyme

  • 1 teaspoon paprika

  • 1 teaspoon onion salt

  • 1 teaspoon garlic powder

  • For the buttermilk brine:

  • 1 1/4 cups buttermilk

  • 2 tablespoons hot sauce

  • 1 teaspoon paprika

  • For the spiced flour:

  • 1 3/4 cups flour

  • 2 1/2 tablespoons cornflour

  • 2 1/4 teaspoons garlic granules

  • 2 1/4 teaspoons salt

  • 2 1/4 teaspoons chili powder

  • To serve:

  • Honey

  • Fries

  • Coleslaw

  • Hot sauce


  1. Combine ingredients for the dry marinade in a large bowl and whisk to combine. Make two slices into the chicken thighs to make sure no moisture builds up, as this can cause an oil explosion when frying later on. Add chicken and toss until every surface is coated. Transfer to a wire rack set on a baking sheet. Place in the fridge and let rest, uncovered, for at least 30 minutes and up to overnight.

  2. When ready to fry, preheat oil to 350 degrees in a pan large enough to hold the chicken.

  3. Mix the ingredients for the buttermilk brine together in a large bowl, and in a separate bowl mix together the ingredients for the spiced flour.

  4. Shake the chicken of any of the dry marinade and dip first into the buttermilk brine, and then in the spiced flour, making sure to cover the chicken completely. Repeat a second time, dipping in the buttermilk, followed by the flour and then carefully lower the chicken into the hot oil. Fry, using a metal spider or slotted spatula to rotate the chicken as it cooks until evenly golden brown and crisp all over, about 17 to 20 minutes. Transfer to a paper towel-lined plate and season immediately with salt.

  5. Drizzle with the honey at the table, and serve with fries, coleslaw, hot sauce and a few cold beers!

Whole Buttermilk Fried Chicken




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