James Martin Buttermilk Chicken

This James Martin buttermilk chicken is wonderfully crisp on the outside and tender, juicy on the inside. Marinated in seasoned buttermilk, the chicken develops a rich flavour with a subtle tang and beautifully golden coating. It’s a straightforward recipe that delivers impressive results, perfect for a relaxed weekend meal or family dinner. Total time is around 1 hour, including marinating and cooking.

Ingredients

For the chicken marinade

• 800g chicken thighs or drumsticks (skin on)
• 500ml buttermilk
• 2 cloves garlic, crushed
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper

For the coating

• 150g plain flour
• 1 tsp baking powder
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper

For frying

• Vegetable oil, for deep frying

How to Make James Martin Buttermilk Chicken

• Prepare the marinade: In a large bowl, mix the buttermilk, garlic, paprika, salt, and pepper. Add the chicken pieces and ensure they are fully coated. Cover and chill for at least 4 hours, or overnight for best flavour.
• Prepare the coating: In a separate bowl, combine the flour, baking powder, paprika, garlic powder, cayenne (if using), salt, and pepper. Mix well so the seasoning is evenly distributed.
• Heat the oil: Pour vegetable oil into a deep pan or fryer and heat to 170°C. Make sure there is enough oil to fully submerge the chicken pieces.
• Coat the chicken: Remove the chicken from the marinade, allowing excess to drip off. Toss each piece in the flour mixture, pressing lightly so the coating sticks well.
• Fry the chicken: Carefully lower the coated chicken into the hot oil. Fry in batches for 12 to 15 minutes, turning occasionally, until golden brown and cooked through.
• Drain and rest: Remove the chicken and place on a wire rack or kitchen paper to drain excess oil. Allow to rest for a few minutes before serving.

Tips

How do I get extra crispy coating?

Double-dip the chicken by coating it once, dipping briefly back into buttermilk, then coating again in flour for a thicker crust.

Can I bake instead of fry?

Yes, bake at 200°C (180°C fan) for 35–40 minutes. Spray lightly with oil to help crisp the coating.

Why is my coating falling off?

Make sure to let excess marinade drip off before coating, and press the flour mixture firmly onto the chicken.

How do I know the chicken is cooked?

The internal temperature should reach 75°C, and the juices should run clear when pierced.

Serving Suggestions

• Serve with chips or fries for a classic pairing
• Add a fresh coleslaw for crunch
• Pair with a simple green salad
• Serve with dipping sauces like garlic mayo or BBQ

Storage

Room temperature

Best eaten fresh, but can sit out for up to 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.

Freezing

Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until piping hot.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 22g
• Protein: 28g
• Fat: 24g
• Saturated Fat: 6g
• Sodium: 620mg

These values are approximate and may vary depending on ingredients used.

FAQs

James Martin Buttermilk Chicken

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy, golden buttermilk chicken marinated for tenderness and coated in a flavourful seasoned crust. Perfect for a comforting homemade meal.

Ingredients

• 800g chicken thighs or drumsticks

• 500ml buttermilk

• 2 cloves garlic, crushed

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• 150g plain flour

• 1 tsp baking powder

• 1 tsp garlic powder

• ½ tsp cayenne pepper

• Vegetable oil for frying

• Extra seasoning to taste

Directions

• Marinate chicken in buttermilk, garlic, and spices for at least 4 hours.
• Mix flour with baking powder and spices.
• Heat oil to 170°C.
• Coat chicken in seasoned flour.
• Fry chicken for 12–15 minutes until golden and cooked through.
• Drain on paper and rest before serving.

Notes

• Marinate overnight for best flavour.
• Do not overcrowd the pan when frying.
• Reheat in the oven for best texture.