Crispy Buttermilk Chicken

per serving

Serves 4

If you love fried chicken then you must try this healthier version instead.  All the flavour with far less calories.  Marinating chicken in buttermilk overnight and then crumbing with our mix of flavours makes for a delicious crispy chicken dish with no frying involved!


1 hour 15 mins + overnight marinating



Tags: family meal, weekend meal

Nutritional Information

450 k/cals per serving


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


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


For the chicken:

  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.

For the coating:

  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.