Hairy Bikers Fried Chicken Recipe

This golden, crispy Hairy Bikers Fried Chicken Recipe is made with a tangy buttermilk marinade and a secret spice blend, ready in just under an hour of active cooking. The chicken hits the hot oil with a satisfying sizzle before finishing in the oven, ensuring a crunchy coating without the worry of undercooked meat. I love making this for a weekend fakeaway because it delivers all the satisfaction of a bucket meal with far less grease.

Jump to Recipe

Better Than Takeaway

I used to find deep-frying chicken at home incredibly stressful; I was always worried about burning the outside while the inside remained raw. The genius of Si and Dave’s method is the two-step process: a quick shallow fry to set that glorious golden crust, followed by a gentle finish in the oven.

This technique changed everything for me. You get that authentic, shatteringly crisp coating you expect from a takeaway, but the meat stays succulent and cooks through perfectly every time. It’s a brilliant way to feed a crowd without standing over a deep fat fryer for hours, and the buttermilk marinade works its magic to tenderise the chicken beautifully.

Hairy Bikers Fried Chicken Recipe Ingredients

For the Chicken & Marinade:

• 8 chicken pieces (mixture of drumsticks and thighs), skin-on
• 300ml buttermilk
• 1 tsp dried thyme or oregano
• Vegetable oil or sunflower oil, for shallow frying

For the Seasoned Flour:

• 200g plain flour
• 1 tbsp sweet smoked paprika
• 1 tsp cayenne pepper (optional, for heat)
• 2 tsp fine sea salt
• 1 tsp coarsely ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

How To Make Hairy Bikers Fried Chicken Recipe

1. Marinate the chicken: Place the chicken pieces in a large bowl and pour over the buttermilk. Add the dried thyme or oregano, toss well to coat, and cover. Leave in the fridge for at least 2 hours (or overnight if you have time) to tenderise the meat.
2. Prepare the coating: In a wide, shallow dish, mix the plain flour with the paprika, cayenne, salt, black pepper, garlic powder, and onion powder. Whisk until the spices are evenly distributed.
3. Coat the chicken: Preheat your oven to 180°C (160°C fan/Gas 4). Lift a piece of chicken from the buttermilk, shaking off the excess liquid, and roll it in the seasoned flour. Press the flour into the skin to ensure a thick, even coating. Repeat with all pieces.
4. Shallow fry: Pour about 2cm of oil into a deep, heavy-based frying pan or skillet and heat to 180°C. Fry the chicken in batches (don’t overcrowd the pan) for 2-3 minutes on each side until the coating is golden brown and crisp.
5. Finish in the oven: Transfer the fried chicken pieces to a wire rack set over a baking tray. Bake in the hot oven for 20-30 minutes, or until the juices run clear and the meat pulls away slightly from the bone.

Recipe Tips

• Don’t skip the rack: When finishing the chicken in the oven, always place it on a wire rack over a tray. If you put it directly on a baking sheet, the bottom will steam in its own juices and become soggy.
• Check your oil temperature: If the oil is too cool, the coating will absorb grease and become heavy. Test it with a cube of bread; it should sizzle and brown in 30 seconds.
• Room temperature chicken: Take your chicken out of the fridge 20 minutes before frying. Frying ice-cold chicken drops the oil temperature too rapidly, leading to a greasy finish.

What To Serve With Southern Fried Chicken

For a true American-style feast, serve this chicken alongside fluffy waffles and maple syrup, just like the Bikers did in their Mississippi adventure. Alternatively, keep it classic with a crunchy coleslaw, corn on the cob, and some spicy potato wedges to mop up any juices.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a wire rack in a preheated oven at 180°C for 10-15 minutes to crisp the coating back up; using a microwave will make the batter soft and rubbery.

FAQs

Can I use chicken breast instead?
Yes, but breast meat dries out faster. Reduce the oven time to 15-20 minutes and keep an eye on it to ensure it stays juicy.

Why is my coating falling off?
This usually happens if the oil isn’t hot enough or if you crowd the pan. Make sure to shake off excess buttermilk before dredging, and don’t touch the chicken for the first minute of frying.

Can I make this gluten-free?
Absolutely. Swap the plain flour for a good quality gluten-free flour blend. The cornflour often found in GF blends actually helps make the coating extra crispy.

Nutrition

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 32g

Try More Recipes:

• Hairy Bikers Cumberland Sausage Pie Recipe
• Hairy Bikers Cranachan Recipe
• Hairy Bikers Chocolate Cake Recipe