Buttermilk Chicken

Creamy and buttery. Enough Said.

Based on 144 ratings













Fancy trying something new? Devour this sweet yet savory fried chicken!

Let's start cooking!

Raw chicken with seasoning in a mixing bowl

Step 1 - Marinate chicken

  • In a bowl, mix chicken cubes, ½ Tbsp salt, 1 Tbsp white pepper, 1 Tbsp vinegar until evenly coated. Set aside to marinate for an hour.
  • After marinating, crack egg into the chicken mixture and mix well.
Chicken dipped in flour in a mixing bowl

Step 2 - Mix flour together

  • In separate bowl, combine ¼ cup corn flour with ¼ cup rice flour.
  • Dip the marinated chicken pieces into flour mixture until coated and dust off any excess flour
To save time and add flavor, you can marinate the chicken one day in advance
Chicken in flour in a pan with oil

Step 3 - Fry chicken

  • In a deep pan on high heat, heat up enough oil for frying chicken.

  • Fry chicken for 3 to 4 minutes until cooked and golden brown on all sides.


Step 4 - Fry butter, garlic and chili padi

  • In a separate pan on medium-high heat, fry 1 Tbsp unsalted butter, chopped garlic and chopped chili padi for 1 minute until fragrant.
    You can adjust the spiciness level of this dish by adding or removing the amount of chili padi, or just chop chili padi into smaller pieces
Curry leaves and milk in a frying pan

Step 5 - Make buttermilk sauce and cook chicken

  • Add curry leaves and fry until fragrant before adding 1 cup evaporated milk and ¼ cup condensed milk. Season to taste with salt and white pepper.
  • Mix 1 Tbsp cornstarch with 1 Tbsp water in a cup before pouring into pan. Stir well until sauce thickens.
  • When sauce thickens, remove from heat and add fried chicken to the pan. Mix thoroughly.

Plate and serve!

Buttermilk chicken in a serving pan

Transfer buttermilk chicken to serving plate and serve hot.

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