Boneless Buttermilk Fried Chicken

by Lisa K. on Tue, March 07, 2017

All hail Fried Chicken and all of its glory! Spiced, battered, dredged, boneless, bone-in, oven fried, deep fried, pan fried – there are endless ways and possibilities to create your perfectly fried chicken. The buttermilk used in this recipe is to tenderise the chicken and give it a lovely twang. Just be patient with the marinating process. It will be worth your while.

Juicy, boneless fried chicken, anytime!

Serves 2 - 3 people

For extra crunchy bite, allow the flour to absorb onto the chicken strips for 10 minutes. Shake off excess flour before frying.

Don’t crowd the frying oil with too much chicken. The oil temperature drop will affect the crunch factor. Fry the chicken in 2 or 3 batches!

Foodster's Verdict

Boneless Buttermilk Fried Chicken


  • Preparation
  • Total
    4 whole chicken breasts (each cut into 4 strips)
    2 tsp. salt
    1 tsp. sugar
    1 tsp. grounded black pepper
    ½ tsp. paprika powder
    1 tsp. chilli powder
    500ml buttermilk
    4 cups of fried chicken flour premix
    Oil for frying

*This recipe has a few hours of marination.

1. Season the chicken strips with salt, sugar, grounded black pepper, paprika powder and chilli powder.

2. Pour in the buttermilk and gently stir the chicken. Refrigerate for 4 to 8 hours.

3. Remove the chicken from the buttermilk, dredge the chicken in the flour premix. Make sure every surface has a nice coating of flour.

4. Heat up the frying oil up to 180 degrees Celsius. Shake off excess flour from the chicken and fry it until it is cooked and golden brown in colour. This will take around 10 minutes. Cook in 2 batches.

5. Rest the fried chicken for 10 minutes before serving.