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Crispy buttermilk Fried Chicken

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roubashahin.com.au

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My son's kitchen invention turned into our new favourite — double-dipped, buttermilk fried chicken with serious crunch.
PREP TIME
25 minutes (plus at least 2 hours marinating)
COOK TIME
15 minutes
SERVES
4-6

About this recipe

My son is forever trying new things in the kitchen, and this crispy buttermilk fried chicken is one of his best experiments yet. It started as a bit of mucking around on a weeknight and turned into a recipe I now make on repeat — double-dipped, properly seasoned, and crunchy in a way that holds up long after it comes out of the pan.

As a blogger, I watch a lot of recipes go viral online, and this ice water trick was one of them — everyone dipping their coated chicken into ice water between coats for extra crunch. I tried it too. But honestly, it didn’t add anything to the table for me. If anything, it felt like it was washing away all that beautiful marinade we’d worked so hard to build up. The crunch here comes purely from the double dip: chicken marinated in a well-seasoned buttermilk mixture, coated in flour and cornflour dipped back into the buttermilk, then coated in the flour mixture again. That second pass through the buttermilk and flour is what builds up the thick, craggy crust, and it’s the only step you actually need.

If you’re after more chicken recipes that go down well with kids, my chicken schnitzel siciliana and crispy chicken tenders wraps are both regulars in our house too. This one, though, might just be the new favourite — simple enough for a weeknight but with that proper fried-chicken crunch that makes it feel like a treat.

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Ingredients

For the Chicken & Marinade

  • 500 grams chicken breast, sliced into strips
  • 1 ½ cups buttermilk
  • 1 large egg
  • 1 chicken stock cube, crumbled
  • 1 teaspoon baking powder
  • Salt and black pepper, to taste
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For the Coating

  • 350 grams plain flour
  • 100 grams cornflour
  • Salt, to taste
  • 1 teaspoon garlic powder
  • 2 teaspoons baking powder
  • 1 teaspoon chilli powder, optional
  • 1 teaspoon sweet paprika

For Frying

  • Vegetable oil, for frying

Notes from Rouba

  • The double dip is the real secret here — buttermilk, flour, buttermilk, flour. Don’t skip the second pass.
  • The stock cube in the marinade adds a real depth of flavour, not just saltiness.
  • Marinate for at least 2 hours if you can, but overnight is even better.
  • The chilli powder is optional — leave it out if you’re cooking for little ones who don’t love heat.

Method

Step 1. Marinate the Chicken

Whisk together the buttermilk, egg, crumbled stock cube, baking powder, salt, pepper, paprika, cumin, garlic powder and onion powder in a large bowl. Add the chicken breast strips and turn to coat well, then cover and refrigerate for at least 2 hours, or overnight for even better flavour.

Step 2. Double Dip the Chicken

In a separate bowl, combine the plain flour, cornflour, salt, garlic powder, baking powder, chilli powder if using, and sweet paprika, mixing well so the spices are evenly distributed through the flour.

Remove the chicken from the marinade, keeping the marinade to one side. Dip each piece into the flour coating, then back into the buttermilk marinade, then into the flour coating a second time, pressing gently so the crust builds up thick and even.

Step 3. Fry Until Golden

Heat the oil in a deep pan or fryer to 170°C (340°F).

Fry the chicken in batches, without overcrowding the pan, until deep golden and cooked through, Lift the chicken onto a wire rack or paper towel to drain, and let it rest for a few minutes before serving so the coating sets and stays crunchy.

A Few Things You'll Want to Know

Do I really need to marinate for 2 hours?
That's the minimum for good flavour and tenderness — if you have time, marinating overnight will give you an even better result.

Why double dip the chicken?
Going back through the buttermilk and flour a second time is what builds up that thick, craggy crust. Skip it and you'll still get a coating, but it won't be nearly as crunchy.

Can I use chicken thigh fillet instead of breast?
You can, but I find breast fillet gives a meatier bite, which is why I use it for this recipe. Thigh will still work well if that's what you have on hand.

Can I make this ahead and reheat it?
It's best fresh, but if you need to reheat it, an air fryer will crisp the coating back up nicely. A hot oven works too, though the coating will soften slightly. The microwave is best avoided if you want to keep any crunch, as it softens the coating altogether.

What oil should I use for frying?
Any neutral oil with a high smoke point works well here — vegetable, canola or sunflower oil are all good choices.

 

Crispy Double-Dip Fried Chicken

Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Marinate Time 2 hours
Servings: 6
Ingredients Method

Ingredients
  

For the Chicken & Marinade
  • 500 grams chicken breast sliced into strips
  • 1 ½ cups buttermilk
  • 1 large egg
  • 1 chicken stock cube crumbled
  • 1 teaspoon baking powder
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
For the Coating
  • 350 grams plain flour
  • 100 grams cornflour
  • Salt to taste
  • 1 teaspoon garlic powder
  • 2 teaspoons baking powder
  • 1 teaspoon chilli powder optional
  • 1 teaspoon sweet paprika
For Frying
  • Vegetable oil for frying

Method
 

Step 1. Marinate the Chicken
  1. Whisk together the buttermilk, egg, crumbled stock cube, baking powder, salt, pepper, paprika, cumin, garlic powder and onion powder in a large bowl. Add the chicken breast strips and turn to coat well, then cover and refrigerate for at least 2 hours, or overnight for even better flavour.
Step 2. Make the Coating
  1. In a separate bowl, combine the plain flour, cornflour, salt, garlic powder, baking powder, chilli powder if using, and sweet paprika, mixing well so the spices are evenly distributed through the flour.
Step 3. Double Dip the Chicken
  1. Remove the chicken from the marinade, keeping the marinade to one side. Dip each piece into the flour coating, then back into the buttermilk marinade, then into the flour coating a second time, pressing gently so the crust builds up thick and even.
Step 4. Fry Until Golden
  1. Heat the oil in a deep pan or fryer to 170°C (340°F).
  2. Fry the chicken in batches, without overcrowding the pan, until deep golden and cooked through, Lift the chicken onto a wire rack or paper towel to drain, and let it rest for a few minutes before serving so the coating sets and stays crunchy.

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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