James Martin’s Buttermilk Chicken is the ultimate “fakeaway” feast. Forget the Colonel; this recipe delivers chicken with a shattering, golden crunch on the outside and incredibly juicy, tender meat on the inside. The secret weapon is the buttermilk marinade—its acidity breaks down the protein in the chicken, ensuring it remains succulent even during the high heat of deep frying. Spiced with paprika, garlic, and herbs, this is Southern-style comfort food done right.
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Why You Will Love This Buttermilk Chicken Recipe:
- Unbeatable Crunch: The addition of cornflour (cornstarch) to the flour coating guarantees a super-crispy crust that stays crunchy.
- Juicy Meat: The long buttermilk soak tenderizes the chicken, making it almost impossible to dry out.
- Customizable Heat: You can control the spice level by adjusting the cayenne pepper or adding hot sauce to the marinade.
- Crowd Pleaser: It’s a messy, hands-on meal that kids and adults alike adore.
James Martin Buttermilk Chicken Ingredients
- 8 Chicken Pieces: Thighs and Drumsticks (skin-on, bone-in for best flavor).
- 500ml Buttermilk: Or enough to cover the chicken.
- For the Coating:
- 300g Plain Flour: The base.
- 100g Cornflour: The secret to the crunch.
- 1 tsp Baking Powder: Helps the batter puff and crisp.
- 2 tbsp Smoked Paprika: For color and smoky flavor.
- 1 tbsp Garlic Granules: Or Garlic Powder.
- 1 tbsp Onion Granules: (Optional).
- 1 tsp Dried Oregano: Or Thyme.
- 1 tsp Cayenne Pepper: Adjust for heat.
- Salt & White Pepper: Be generous.
- Vegetable Oil: For deep frying (approx. 1–2 liters).
How To Make James Martin Buttermilk Chicken
- Marinate: Place the chicken pieces in a large bowl. Pour over the buttermilk. Add a pinch of salt and pepper (and a dash of hot sauce if you like). Cover and refrigerate for at least 4 hours, preferably overnight. This step is non-negotiable for tenderness.
- Prep the Dredge: In a large, shallow bowl or tray, mix the plain flour, cornflour, baking powder, paprika, garlic granules, onion granules, herbs, cayenne, salt, and pepper. Whisk to combine evenly.
- Heat Oil: Fill a deep fat fryer or a large, heavy-based saucepan (no more than half full) with vegetable oil. Heat to 170°C (340°F). If you don’t have a thermometer, a cube of bread should turn golden in 30 seconds.
- Coat: Remove a piece of chicken from the buttermilk, shaking off the excess (but leaving it wet). Dredge it thoroughly in the flour mixture, pressing the flour into the skin to ensure a thick coating. Repeat with all pieces.
- Fry: Carefully lower the chicken into the hot oil in batches (2–3 pieces at a time—do not overcrowd the pan or the temperature will drop and the chicken will be greasy). Fry for 12–15 minutes, turning occasionally, until deep golden brown and crisp.
- Check: To ensure it is cooked, pierce the thickest part with a skewer; the juices should run clear, or the internal temp should be 75°C (165°F).
- Drain: Remove from the oil and drain on a wire rack set over a baking tray (not on kitchen paper, which makes the bottom soggy). Season immediately with a little extra salt while hot.
- Warm: Keep the cooked pieces warm in a low oven (100°C) while you fry the rest.
Recipe Tips
- Don’t Rush the Marinade: The buttermilk needs time to work its magic. 30 minutes won’t do much; 12 hours changes the texture entirely.
- Oil Temperature: Keep an eye on the heat. If it’s too hot, the coating will burn before the meat is cooked. If it’s too cool, the chicken will be greasy.
- Room Temp Chicken: Take the chicken out of the fridge 30 minutes before frying. Frying ice-cold chicken drops the oil temperature too drastically.
- Double Dip: For an extra-thick crust, dip the floured chicken back into the buttermilk briefly and then back into the flour again.
What To Serve With Buttermilk Chicken?
James Martin’s Buttermilk Chicken is rich and crispy, so it pairs perfectly with sides that offer crunch and acidity like his Homemade Coleslaw or tangy Pickles. For a hearty feast, serve it alongside Sweet Potato Fries, creamy Mac and Cheese, or buttery Corn on the Cob. For a sweet and savory brunch twist, pile the chicken onto Waffles with a drizzle of Hot Honey or maple syrup.
How To Store Leftovers Buttermilk Chicken?
- Fridge: Store in an airtight container for 2 days. The coating will lose its crunch.
- Freezer: You can freeze cooked fried chicken, but the texture is never quite the same.
How To Reheat Leftovers Buttermilk Chicken?
Microwave: Avoid. It turns the coating into a soggy, chewy mess.
- Oven: Place on a wire rack over a baking tray. Heat at 180°C (350°F) for 15–20 minutes to re-crisp the skin.
- Air Fryer: Heat at 190°C for 5–8 minutes. This is the best way to restore the crunch.
FAQs
Yes, but cut it into strips (goujons) and reduce cooking time to 6–8 minutes. Breast dries out much faster than thighs.
It’s difficult with a wet batter/flour dredge as it can blow off. It is best shallow or deep fried.
Mix whole milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 10 minutes until it curdles.
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Buttermilk Chicken Nutrition Facts
- Calories: ~350–400 kcal
- Total Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 300mg
- Total Carbohydrate: 15g
- Protein: 25g
James Martin Buttermilk Chicken
Course: Main, Lunch, DinnerCuisine: American, SouthernDifficulty: Easy4
servings20
minutes15
minutes400
kcalJames Martin’s Buttermilk Chicken features tender chicken pieces marinated overnight in spiced buttermilk, then coated in a crispy cornflour and herb crust and deep-fried to golden perfection.
Ingredients
8 Chicken Pieces: Thighs and Drumsticks (skin-on, bone-in for best flavor).
500ml Buttermilk: Or enough to cover the chicken.
- For the Coating:
300g Plain Flour: The base.
100g Cornflour: The secret to the crunch.
1 tsp Baking Powder: Helps the batter puff and crisp.
2 tbsp Smoked Paprika: For color and smoky flavor.
1 tbsp Garlic Granules: Or Garlic Powder.
1 tbsp Onion Granules: (Optional).
1 tsp Dried Oregano: Or Thyme.
1 tsp Cayenne Pepper: Adjust for heat.
Salt & White Pepper: Be generous.
Vegetable Oil: For deep frying (approx. 1–2 liters).
Directions
- Marinate: Place the chicken pieces in a large bowl. Pour over the buttermilk. Add a pinch of salt and pepper (and a dash of hot sauce if you like). Cover and refrigerate for at least 4 hours, preferably overnight. This step is non-negotiable for tenderness.
- Prep the Dredge: In a large, shallow bowl or tray, mix the plain flour, cornflour, baking powder, paprika, garlic granules, onion granules, herbs, cayenne, salt, and pepper. Whisk to combine evenly.
- Heat Oil: Fill a deep fat fryer or a large, heavy-based saucepan (no more than half full) with vegetable oil. Heat to 170°C (340°F). If you don’t have a thermometer, a cube of bread should turn golden in 30 seconds.
- Coat: Remove a piece of chicken from the buttermilk, shaking off the excess (but leaving it wet). Dredge it thoroughly in the flour mixture, pressing the flour into the skin to ensure a thick coating. Repeat with all pieces.
- Fry: Carefully lower the chicken into the hot oil in batches (2–3 pieces at a time—do not overcrowd the pan or the temperature will drop and the chicken will be greasy). Fry for 12–15 minutes, turning occasionally, until deep golden brown and crisp.
- Check: To ensure it is cooked, pierce the thickest part with a skewer; the juices should run clear, or the internal temp should be 75°C (165°F).
- Drain: Remove from the oil and drain on a wire rack set over a baking tray (not on kitchen paper, which makes the bottom soggy). Season immediately with a little extra salt while hot.
- Warm: Keep the cooked pieces warm in a low oven (100°C) while you fry the rest.
Notes
- Don’t Rush the Marinade: The buttermilk needs time to work its magic. 30 minutes won’t do much; 12 hours changes the texture entirely.
Oil Temperature: Keep an eye on the heat. If it’s too hot, the coating will burn before the meat is cooked. If it’s too cool, the chicken will be greasy.
Room Temp Chicken: Take the chicken out of the fridge 30 minutes before frying. Frying ice-cold chicken drops the oil temperature too drastically.
Double Dip: For an extra-thick crust, dip the floured chicken back into the buttermilk briefly and then back into the flour again.
