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Fried Chicken

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 Ā½ 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