Buttermilk fried chicken & biscuits

6 servings Preparation: 25 mins, Cooking: 30 mins By Neil Anthony
Tap for method
Tap for method

Ingredients (18)

1 baking powder
90 g butter — frozen and grated
1 cup buttermilk
1 fresh rosemary — chopped
flour — for dusting
buttermilk — for glazing
2 cup flour
1 tbsp baking powder
1 tsp salt
1 tsp garlic powder
1 tsp paprika
2 cup buttermilk
6 chicken thighs — skinless and boneless
400 ml oil — for frying
1/2 baby cabbage — sliced fine
1 mayonnaise
Tap for ingredients
Tap for ingredients


Scones: Pre-heat your oven to 200 degrees Celsius. Mix the flour, salt, rosemary and baking powder in a large bowl. Grate the frozen butter into the flour mixture and gently rub it in Add the butter milk and mix until it comes together. Place on a floured surface and roll with a rolling pin to 3cm thickness. Cut into 6 even sized scones and place them on a greased baking tray. Brush them with some buttermilk and bake for 20 minutes

Fried chicken:Marinate the chicken thighs in the butter milk over night. Mix all the dry ingredeints in a large bow. Place a pan over medium heat and add the oil, bring the oil up to 200 degrees Celsius. Remove the chicken from the buttermilk and place in the seasoned flour. Fry in the oil for 8 minutes, turning if needed. Remove the chicken and drain on paper towel.

Slaw: Add ingredients into a bowl and mix well

This recipe was created and shared with permission by Neil Anthony for Royal Baking Powder SA.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.