Prepare Crispy Buttermilk Fried Chicken Without Using Oven!

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Normally we use pre-heated microwaves, to keep the crisp and heat of the chicken preserved. But now, we have brought you our exceptional chicken delicacy, with the same crisp and savour that you get by cooking it into an oven. The spices and methods involved in preparing this classic recipe make this cuisine a ‘must try once’ for you. This perfect combination of marinated chicken, flour mixture, and buttermilk with other ingredients fulfil the cravings of all the non-veg lovers, who every now and then beg to eat something spicy and crispy.

So, let’s have a quick look, to know the incredible secret of an irresistible dish.

Category: Non vegetarian

Refrigeration Time: 6 hours

Servings: 4 Servings

Prep Time: 10 mins

Cooking Time: 25 mins

Ready In: 45 mins

Note: After stirring the chicken in buttermilk, keep it inside the refrigerator for 6 hours, before starting the cooking activity.



  • 1 pound chicken, cut into pieces (3 1/2)
  • 1 teaspoon of paprika
  • 1 teaspoon of black pepper
  • 1/4 teaspoon of dried rosemary
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of ground thyme
  • 1/4 teaspoon of dried sage
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of white pepper
  • 2 cups of buttermilk
  • Salt, as per the taste

 For Flour and Mixing:

  • 2 1/2 quarts of peanut oil (frying)
  • 2 cups of flour
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of paprika
  • 1 teaspoon of salt
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of onion powder


  1. Put in the chicken pieces, salt, black pepper, thyme, paprika, rosemary, sage, white pepper, oregano, and cayenne, to toss properly, in a large mixing bowl.
  2. Make it sure that the chicken is coated well with the buttermilk, and have completed 6 hours of refrigeration process.
  3. Once the refrigeration is completed, you can take it out, 15-20 minutes prior to frying.
  4. Now, take another big bowl and put in flour, paprika, garlic powder, salt, cayenne, white pepper, and onion powder to blend well.
  5. After this, you can take out the chicken pieces one-by-one, from the buttermilk. Dredge well in the seasoned flour.
  6. You can elude the excess flour and keep it on a plate.
  7. You must heat the peanut oil in a big iron-skillet or a deep frying pan, on higher temperature (350 degrees F and 175 degrees C if you can measure).
  8. Carefully place the chicken pieces into the pan, one-after-another.
  9. Cook until it turns brown, for about 10 minutes or more if required.
  10. You can keep turning the pieces for getting the accurate colour from all sides.
  11. Once done, take it out from the oil, and place into a cooling rack over a paper towel.
  12. Keep it for 10 minutes.


You can serve it with green coriander chutney and onion slices, to add more taste.