• Serves: 4
  • Difficulty: Medium


  • Chicken marinade
  • 250 ml buttermilk
  • 5g salt
  • 3 garlic cloves sliced
  • 20g dried oregano
  • 1 whole chickens cut into quarters or 6 legs cut in half
  • Flour coating for the chicken:
  • 200g plain flour
  • 100g rice flour
  • 500g cornflower
  • 5g garlic powder
  • 10g baking powder
  • 25g salt
  • 20g smoked paprika
  • 10g Cajun spice (optional if you like it with a bit of spice)

Chicken Marinade

  • Mix buttermilk, garlic and oregano together, than add the chicken to the mix.
  • Leave to marinade over night

Deep Fat Fryer

  • Set to 150oc
  • 1 parts duck fat
  • 1 parts beef dripping
  • 2 parts rapeseed oil


  • Rub excess buttermilk marinade off chicken, then place into flour coating.
  • Give the chicken a good coating shaking off any excess flour.
  • Leave in the fridge on a tray for at least 1 ½ hours, this will allow the flour to set and form a crust. This can be done the day before
  • Fry at 150oc for 12 minutes or until it reaches 75oc core temperature.
  • If you have a large amount of chicken to cook, you can keep one batch warm in an oven at 80oc on a wire rack with a tray underneath while the rest is cooking.
  • Leave to rest for 5 minutes and serve
  • Sprinkle with flakes of sea salt and Cajun spice if you want some spice


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