Fenglehorn Fried Chicken

Fenglehorn Fried Chicken


  • 2 cups all-purpose flour
  • Fenglehorn FFC Fried Chicken Seasoning
  • 1 cup buttermilk
  • 1 egg
  • Chicken:
    • 1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces) OR
    • 1 kg Tenderloins/Thigh Fillets/Breast Pieces
  • vegetable oil for frying  OR  canola oil spray for Air Fryer


  1. In large bowl add the buttermilk and egg together and whisk until combined.
  2. Add the chicken to the buttermilk mixture for at least 30mins or even refrigerate overnight (if possible).
  3. Add approx 50g of the spices to the flour in a bowl and mix gently with a fork or whisk.
  4. Remove chicken from the buttermilk and let any excess drip off.
  5. Cover the chicken pieces in the flour/.spice mixture on all sides, then gently shake off the excess coating.
  6. Let it rest on baking paper for 20-30 minutes.
  7. DEEP FRYING (Definitely a more genuine flavour but far less healthy):
    1. Add oil to a deep fryer or a large pot that is at least 5 inches high so that the chicken can be fully submerged.
    2. Heat the oil to 180c (350f) and fry in small batches for 15-18 minutes.
    3. Remove the chicken from the oil and add to a drying rack on top of a clean cookie sheet.
  8. AIR FRYING (Much less oil, less messy and still an awesome result!)
    1. Lightly spray chicken all over with canola spray
    2. Place small batches in Air Fryer at 180c (350f) for 12-15 minutes
    3. Place on cookie/cake rack in moderate oven (150c) while batches are finished

NOTE: If you place the cooked chicken on a paper towel to drain, the bottom of the coating will become soft.


Back to blog