Shallow fried chicken

    8 hours 35 min

    Another simple recipe I adapted to suit shallow frying after the tragic loss of my deep fat fryer. Crispy fried chicken is one of life's pleasures and this recipe is both easy and very tasty.


    Derbyshire, England, UK
    16 people made this

    Serves: 4 

    • 6 chicken legs, separated into thighs and drumsticks
    • 600ml (2 pt) buttermilk
    • 300g plain flour
    • 4 teaspoons salt
    • 2 teaspoons black pepper
    • 1 teaspoon cayenne pepper
    • oil for frying

    Prep:10min  ›  Cook:25min  ›  Extra time:8hr marinating  ›  Ready in:8hr35min 

    1. Add the chicken and buttermilk to a large bowl, cover and allow to stand in the fridge for at least 8 hours.
    2. In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne.
    3. Remove the chicken from the buttermilk, gently shaking off any excess. Drop into the resealable bag. Do this in batches so you do not over load the bag.
    4. Shake the bag until the chicken is coated completely. Transfer the chicken to grill racks, pressing the coating to ensure it has properly adhered to the chicken.
    5. Pour approximately 25mm (1 in) of oil into a large pan and bring to a medium/high heat. Add the chicken to the pan in small batches and fry for 20 to 25 minutes. Do not overload the pan.
    6. Line the grill racks with paper towels and drain the chicken. Continue frying in small batches until all the chicken is cooked.

    Buttermilk substitute

    Instead of buttermilk add 2 tablespoons white vinegar to ordinary milk.


    Use the left over seasoned flour to make a simple gravy by stirring into some melted butter to make a roux, cooking out the flour on a low/medium heat and then thinning it out to the desired consistency using chicken stock.

    See it on my blog

    Savagely Refined

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