Crispy Buttermilk Fried Chicken
38 min
Insanely crispy fried chicken with a thick, craggy crust that puts KFC to shame. The buttermilk marinade makes it incredibly juicy inside.
chickenfriedcrispy
Classic crowd-pleaser that works for both lunch and dinner. The homemade dressing makes all the difference.
Instructions
- 1
Brush chicken fillets with oil and season with salt and pepper. Grill or pan-fry the chicken on both sides until cooked through.
- 2
Place bacon on a baking sheet lined with parchment paper. Bake at 190°C until golden and crispy. Let drain on paper towels and break into smaller pieces.
- 3
Make the dressing by finely chopping garlic and anchovies, mashing them together with a fork.
- 4
Whisk together egg yolks, mustard, anchovies, garlic and lemon juice in a bowl. Add oil bit by bit while whisking - the dressing should become thick like mayonnaise.
- 5
Stir in yogurt and season with salt and cayenne pepper. If desired, mix in a small handful of grated parmesan into the dressing.
- 6
Fry bread pieces until golden and crispy in butter, then add pressed garlic.
- 7
Tear lettuce leaves apart and arrange on a large platter.
- 8
Slice chicken thinly and distribute chicken slices and bacon over the lettuce. Drizzle with some dressing and sprinkle with grated parmesan.
- 9
Finally sprinkle with crispy bread pieces and garnish with chives. Serve remaining dressing on the side.
Per average serving
137
Calories
kcal
9.3
Protein
g
0.8
Carbs
g
10.5
Fat
g
0g
Fiber
0g
Sugar
429mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
137
Calories
kcal
9.3
Protein
g
0.8
Carbs
g
10.5
Fat
g
0g
Fiber
0g
Sugar
429mg
Sodium
Tips from the kitchen
- Let the chicken rest a few minutes after cooking before you slice it. Cut it too soon and the juices run out onto the cutting board instead of staying in the meat.
- When you build the dressing, add the oil slowly. A thin steady stream while whisking keeps it from splitting. If it does break and goes thin and oily, start over with a fresh yolk and whisk the broken sauce into it bit by bit.
- Pull the bacon out when it's golden but not dark. It keeps crisping as it cools on the paper towels, so dark in the oven means burnt on the plate.
- Tip the garlic into the bread only after the cubes are already golden. Garlic added too early turns bitter while you're waiting for the bread to crisp.
- Dress the salad right before serving and go light. Romaine wilts fast under too much dressing, and that's why there's extra on the side.
Ways to vary it
- Swap the chicken for grilled shrimp if you want a lighter version. Cook them quickly so they stay tender.
- For a vegetarian plate, skip the chicken and bacon and double up on the croutons and parmesan. The anchovy is still in the dressing, so leave that out too if you need it fully meat-free.
- A few shavings of parmesan over the top instead of grated gives bigger salty bites if that's your thing.
Storage & leftovers
The components keep best stored apart. Sliced chicken and bacon hold 3 days in the fridge, the dressing about 2 days in a covered jar, and the croutons stay crisp at room temperature for a day or two. Don't freeze any of it, the lettuce and dressing turn to mush. Reheat the chicken gently in a pan and re-crisp the croutons in a dry skillet rather than the microwave.
What to serve with it
A piece of warm bread on the side handles any leftover dressing. A glass of cold white wine or sparkling water with lemon rounds it out for dinner.
UC
By Untrained ChefPublished 7 February 2026 · Updated 7 June 2026
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