Crispy chicken

Crispy chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 15 mins Cook: 20 mins plus 1 hr or overnight marinating

Skill level



Serves 4

If you love Southern fried chicken you'll be amazed with this healthy makeover- some clever swaps mean taste isn't compromised

Nutrition and extra info

  • Healthy
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 150ml buttermilk
  • 2 plump garlic cloves, crushed
  • 4 x skinless, boneless chicken breasts (total weight 550g), preferably organic
  • 50g Japanese panko breadcrumbs
  • 2 tbsp self-raising flour
  • ½ rounded tsp paprika
  • ¼ rounded tsp English mustard powder
  • ¼ rounded tsp dried thyme
  • ¼ tsp hot chilli powder
  • ½ tsp ground black pepper
  • 3 tbsp rapeseed oil

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
  2. Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don’t burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
  3. When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it’s easier to coat evenly in 2 batches).
  4. Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
  5. Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).

Recipe from Good Food magazine, September 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
suses22's picture

I used thighs and drumsticks, the marinate of buttermilk and garlic was a very pleasant surprise - overall a really tasty recipe but tbh will just put straight into oven to cook next time I make it

katycooks's picture

I made this a little while ago when it was in the Good Food magazine. It was a little bit of a faff to be fair, but I must say it was very very tasty and I am making it again this week. (And it does go very well with coleslaw.)

aboogie's picture

yes it was quite cold but was very hot and it was absolutly rank i think

jburton's picture

Im guessing you could make these in advance up to the point of putting them in the oven.

s.taylor11's picture

I also agree the frying beforehand makes it so much crispier. I couldn't fit 3 chunks of chicken in the frying pan when I tried this recipe so just oven cooked them with the rest of the chicken and they were not crispy compared to the others. I would agree with a previous comment about doubling the seasonings as it was really tasty! Definitely going to make this again, it went down a treat with some green salad and homemade chips!

jabrady91's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was really impressed with this. I like to try something new on a Saturday but still want a treat while I'm dieting and me and my partner were both impressed. I wouldn't have said it was fiddly and the frying beforehand does help it to have a crisper coating. I couldn't get panko breadcrumbs, so used standard and also replaced the mustard powder for turmeric as had ran out. I served it with baked sweet potato fries and we had the rest last night, bulked up with diced turkey in wraps. Yum!

laonie's picture

BBC. Please remove these awful 'work from home' scam entries! Surely you can set up a filter for them?

jburton's picture

I absolutely agree with you, I report them when I see them. This is a good and friendly site and we don't want these scammers on here.

rebeccajewell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this for my boyfriend and myself, it was rather bland and a bit fiddly although the chicken was lovely and moist. if making again i would increase the quantity stated for the seasonings to boost the flavour.

blurpyblurp's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This turned out to be quite tasty. Used chicken thigh fillets and normal bread crumbs instead. I thought the frying prior to baking was a tad OTT but I followed the instructions anyway. Will just put the chickens straight to bake and see how that goes next time.