Buttermilk Chicken Nigella Lawson
Succulent, crispy, and packed with flavor, Nigella Lawson's Buttermilk Chicken is the ultimate comfort food. This deeply satisfying fried chicken recipe starts with a tangy buttermilk marinade infused with garlic, paprika, and black pepper, ensuring each piece is tender and bursting with flavor. The chicken is then dredged in a light, airy coating of flour, cornstarch, and baking powder for an irresistibly crunchy crust. Perfectly golden and fried to juicy perfection, this dish is a crowd-pleaser whether served fresh from the skillet with classic sides like coleslaw and cornbread or enjoyed as part of a hearty feast. Featuring easy-to-find ingredients and straightforward instructions, this recipe is ideal for beginners and seasoned cooks alike, offering restaurant-quality fried chicken in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs and drumsticks (bone-in, skin-on)
- 500 ml Buttermilk
- 2 cloves Garlic cloves
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 liters Vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk, minced garlic cloves, paprika, 1 teaspoon of salt, and black pepper.
Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight for the best results.
When ready to cook, remove the chicken from the refrigerator and allow it to come to room temperature (about 30 minutes).
In a shallow dish, whisk together the flour, cornstarch, baking powder, and the remaining 1 teaspoon of salt.
Take each piece of chicken out of the marinade, allowing excess marinade to drip off, and dredge it in the flour mixture, coating well. Shake off any excess flour and set the chicken aside on a clean plate.
In a large, deep skillet or Dutch oven, heat the vegetable oil to 180°C (350°F). Use a thermometer to ensure proper frying temperature.
Carefully place the chicken pieces into the hot oil, cooking in batches to avoid crowding the pot. Fry for about 12-15 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 75°C (165°F).
Once cooked, transfer the chicken pieces to a wire rack set on a baking sheet to drain excess oil. Optionally, place the sheet in a low oven (120°C/250°F) to keep the chicken warm while frying the rest.
Serve the buttermilk chicken hot with your favorite sides, such as coleslaw, cornbread, or potato wedges.
Nutrition Facts
Calories |
3267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.3 g | 404% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1529 mg | 66% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.5 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 201 mg | 15% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 929 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
