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Crispy buttermilk chicken
  • Prep Time
    1 hour 15 mins + overnight marinating
  • Cook Time
  • Serves

Crispy Buttermilk Chicken

If you love fried chicken then you must try this healthier version instead. All the flavour with far less calories.


  • Frylight Cooking Spray
  • 8 chicken drumsticks, skinned
  • 1/2 tsp salt
  • 1/2 tsp sweet paprika
  • 1/2 tsp poultry seasoning
  • 1/4 tsp garlic powder
  • Pinch of black pepper
  • 250ml buttermilk
  • Juice of 1/2 lemon
  • Coating:
  • 150g panko bread crumbs
  • 120g crushed cornflake crumbs
  • 2 tbsp grated Parmesan cheese
  • 1 1/2 tsp salt
  • 1 tsp dried parsley flakes
  • 1 1/2 tsp sweet paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder


  1. In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and mix to combine.  Cover and refrigerate for 6 to 8 hours, preferably overnight.
  1. In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
  2. Preheat the oven to 200 degrees c. Place a rack on a baking sheet and lightly spray with Frylight.
  3. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and place onto the prepared rack. Spray the chicken with Frylight.
  4. Bake until golden brown and cooked through, turning once for 40 to 45 minutes.
  5. Serve with your favourite salad.

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