Buttermilk Fried Chicken with Sweet Pickled Celery
A soulful street food feast featuring crispy fried chicken marinated in buttermilk, served with sweet pickled celery.
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- •Celeryfor pickling
- •Watersplash
- •Sugar
- •1 teaspoon Peppercorns
- •Mustard seedsgenerous amount
- •Cloves
- •Salt
- •White wine vinegar
- •Chicken drumsticks and thighswith bone
- •Buttermilkfor marinating
- •Flourfor coating
- •Smoked paprika
- •Cayenne pepper
- •Garlic powder
- •Onion powder
- •2 cm Oilfor frying
- 1
Prepare the pickling liquid by combining water, sugar, peppercorns, mustard seeds, cloves, salt, and white wine vinegar. Bring to a boil to create a syrup.
5 min
- 2
Slice celery on an angle and place it in a jar. Pour the hot pickling liquid over the celery and let it cool.
10 min
- 3
Season chicken drumsticks and thighs with salt and pepper. Marinate in buttermilk overnight in the fridge.
24h 0m
- 4
Prepare seasoned flour by mixing flour with salt, pepper, smoked paprika, cayenne pepper, garlic powder, and onion powder.
5 min
- 5
Remove chicken from buttermilk, shake off excess, and coat thoroughly in the seasoned flour.
5 min
- 6
Heat oil in a pan to 2 cm depth. Fry the chicken pieces gently for 25 to 30 minutes until cooked through, turning occasionally.
30 min
- 7
Remove chicken from oil and drain on paper towels. Serve with pickled celery.
5 min
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