Southern fried chicken brioche

Makes 2


  • 1 chicken breast, sliced into thick goujons
  • 200ml buttermilk
  • 100g flour
  • 1 teaspoon of salt
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon of turmeric
  • 1 egg, beaten
  • 50g breadcrumbs


Marinate the chicken in the buttermilk overnight
The next day, combine the spices and salt with the flour
Beat the egg in a bowl and place the breadcrumbs into another bowl
Remove the chicken from the buttermilk and let any excess drip off (discard the buttermilk)
Dredge in the flour and spice mix, dip in the egg, followed by the breadcrumbs
Leave on a plate at room temperature to dry out a little for 20 minutes (this is not a strictly necessary step, but will result in a crispier exterior
Pour enough oil into a large frying pan to generously cover the base
Heat to a medium high heat and fry the chicken on all sides until golden, crispy and cooked through
This can be served with just a dip and a salad or in a brioche bun with a fresh coleslaw for a very indulgent and filling dish