Buttermilk (oven-finished) Fried Chicken with Smoked Paprika


I first made this recipe as an homage to Los Pollos Hermanos for a Breaking Bad finale viewing party, and then perfected it to serve with waffles to introduce my parents to the wonderful American dish of "chicken & waffles." Finishing the chicken in the oven on a rack results in less greasy chicken (since it spends less time in the fryer and some oil drips out while on the rack) with crisp skin on all sides. This is also a fantastic way to make fried chicken when feeding a crowd, because the chicken can be fried in batches in advance, and then finished all together in the oven. Cooked chicken can be reheated on a rack at 185ΒΊC (365ΒΊF) for 10-15 minutes, until warmed through, with little loss of juiciness.

What you will need

4 chicken legs, separated into thighs & drumsticks

2 tablespoons salt

2 teaspoons black pepper

4 teaspoons smoked sweet paprika

1/4 teaspoon cayenne pepper

400 milliliters buttermilk (1 2/3 cup)

1 lemon, sliced

10 sprigs fresh thyme or tarragon

3 bay leaves

200 grams all purpose flour (1 1/2 cups)

100 grams cornstarch, AKA cornflour (3/4 cup)

3/4 liter vegetable oil, to fry

1/2 cup green onions or parsley, chopped


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