Buttermilk fried chicken with chipotle mayonnaise

Buttermilk fried chicken with chipotle mayonnaise

Great Pub Food
Lisa Cohen


Quantity Ingredient
500ml buttermilk
1/2 onion, coarsely grated
2 teaspoon dried oregano
1 teaspoon mild sweet paprika
1 garlic clove, crushed
1.5kg chicken thigh and drumstick pieces, skin on
vegetable oil, for deep-frying
lime wedges, to serve

Spice coating

Quantity Ingredient
300g plain flour
1 tablespoon mild sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
1/2 teaspoon cayenne pepper

Chipotle mayonnaise

Quantity Ingredient
3 large egg yolks
1 teaspoon dijon mustard
1 tablespoon lime juice
375ml light olive oil
1 chipotle chilli in 2 teaspoons adobo sauce, puréed
sea salt


  1. Combine the buttermilk, onion, oregano, paprika and garlic in a medium-sized bowl. Add the chicken pieces, cover with plastic wrap and refrigerate overnight.
  2. Remove the chicken from the buttermilk and drain in a colander. Strain the buttermilk into a medium-sized bowl, discarding the solids.
  3. Combine the spice-coating ingredients in a large zip-lock bag. Add the chicken pieces, a few at a time, and shake to coat. Dip the chicken in the reserved buttermilk and coat again in the spiced flour. Arrange on a wire rack and set aside for 15 minutes, to dry slightly.
  4. Meanwhile make the mayonnaise: whisk the egg yolks, mustard and lime juice together in a small bowl. Gradually pour in the oil, whisking continuously, until thick. Add the chipotle and adobo purée and stir to combine. Season with salt. Transfer to a small serving bowl, cover and refrigerate.
  5. Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 190°C Place a clean wire rack on a baking tray, for draining. Cook the chicken in batches for 8–10 minutes, until crisp, goldenbrown and the juices run clear when a skewer is inserted into the thickest part of the flesh. Drain on the rack.
  6. Serve hot with chipotle mayonnaise and lime wedges.

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