Better Than Colonel’s Fried Chicken


Homemade fried chicken is genuinely one of the most comforting meals you can cook at home.

This recipe can be broken down into three stages; marinading the chicken overnight in flavoured buttermilk, coating the chicken in seasoned flour and then frying it to crispy delicious perfection. I have to warn you, although fried chicken is not the healthiest of foods, (the clue is in the name lol), you will definitely want to make this dish over and over again! *Scroll down to my TOP TIPS for a way to make it healthier.


  • Buttermilk 300 ml
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp marjoram
  • 2 chicken thighs
  • 2 chicken legs
  • 250 g plain flour
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp ground coriander
  • 1 tsp thyme
  • 1 tsp black pepper
  • 2 tsp all purpose seasoning
  • 1 tsp salt
  • 1 tsp chilli powder


  1. Pour the buttermilk into a bowl and add all the spices, herbs and salt to it. Mix it properly to ensure the seasonings are well distributed and then add in the chicken. Stir it all really well so that the flavoured buttermilk coats every part of the chicken. Once you have done that, leave it in the fridge for 24 hours to allow the flavours to get into the meat.

2. Bring the buttermilk chicken out of the fridge so that it can reach room temperature whilst you carry out the following. Put the flour and all other seasonings into a large bowl and mix together. You also want to start heating up the oil you will use to deep fry the chicken, you want the oil to reach about 175°.

3. Step three is the fun part, time to get your hands messy! The best way to dredge the chicken is to have three “stations” next to each other; the bowl with the buttermilk chicken on the left, the bowl with the flour in the middle, and then a plate or tray for the chicken ready to be fried on the right. Using your left hand, pick up a piece of chicken and let the excess buttermilk drip off the chicken, now place it in the flour. Using your right hand move the chicken about in the flour and get it completely coated in the flour, then using the same hand you can take it out the flour and place it on the plate. BASICALLY, use one hand for the wet part and one for the dry, this will save you getting really messy haha. Repeat the process until all the chicken is ready to be fried.

4. Carefully place the chicken into the hot oil one piece at a time. Use a thermometer to measure the temperature of the oil, it will drop a little when you add all the pieces so you want to bring it back to the correct temperature. Cook the chicken for around 10 minutes, rotate the pieces and then cook again for another 10 minutes. Do check the internal temperature after the first 10 minutes using a probe to gauge where you are at, you want ensure the thickest part reaches 75°, this means it is cooked.

Being from the U.K. we normally have our fried chicken with fries, I’ve also paired mine with my favourite side salad, coleslaw. However, for this blog post I wanted to try the combo that is loved in America, which is to pair it with mashed potatoes and gravy. In all honesty, I can definitely approve! It made meal as a whole feel more healthy and wholesome, fried chicken in the U.K. is more of a fast food, but try this recipe and you will see how it can become a regular meal for dinner.


A simple way to make this meal healthier is to use an Air fryer to cook your chicken, I was skeptical at first but the photos you see on this blog post are all the result of using an air fryer! I literally fried the chicken using only one tablespoon of oil per piece.

Some other sides that go really well with your chicken are; corn on the cob, garlic bread, baked beans, green salad, macaroni cheese, sweet potato fries, etc . The choice is yours!

If you give this recipe a go don’t forget to let me know!

Feedback is always welcome

Bon Appétit!

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2 Comments Add yours

  1. arun ard says:

    Looks amazing 😍


    1. Chef Sach says:

      Thank you so much Arun!


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