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James Martin's famous buttermilk chicken

Staying at home never tasted so good! If you’re missing fast food in lockdown, James is back to show us how to make the perfect fried chicken at home.

Fried buttermilk chicken

Serves 6


600g boneless skinless chicken thighs400ml buttermilk

1tbsp paprika2tsp onion salt1tsp black pepper½ tsp celery salt½ tsp dried sage½ tsp garlic powder½ tsp ground allspice1tsp dried oregano1tsp dried marjoram200g plain flour

Vegetable oil for frying

To serve 

Sliced fresh chilliesFresh corianderChipotle sauce mixed with sour cream or mayonnaise


1. Coat the chicken thighs in the buttermilk, then cover and pop in the fridge overnight

2. Heat a deep fat fryer to 170c

3. In a large bowl, mix all of the spices with the flour. Then take the chicken and place in the mix and make sure the pieces are fully coated all over. Deep fry in batches for 6 to 7 minutes, then drain.

4. Serve on a platter. Sprinkle over the chillies, coriander and chipotle sauce.

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Weekdays 10am-12:30pm