| | Crispy chicken
Crispy chicken
Crispy chicken 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place chicken in a large glass or plastic bowl. Pour over buttermilk and turn to coat. Cover and refrigerate for at least 2 hours or overnight.
  2. Preheat oven to 180C or 160C fan. Line a baking tray with baking paper.
  3. Heat oil in a large frying pan over high heat. Combine flour, baking powder and paprika in a large, shallow dish. Season well. Add chicken, in batches, and toss to coat well. Fry chicken pieces in batches for 3-4 mins, turning, until golden. Transfer to prepared tray and bake in the oven for 20 mins, until cooked through. Serve with lemon wedges.
Time for preparing:
15 min.


  • 1kg chicken wing nibbles
  • 500ml buttermilk
  • 2 cups vegetable oil, for deep frying
  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 2 teaspoon mild paprika
  • Lemon wedges, to serve
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