Southern fried chicken in buttermilk

Buttermilk tenderises the chicken in this classy version of an all-American feast: fried chicken with cooked lettuce, sourdough croutons and creamy ranch dressing.

Equipment and preparation: you will need a deep-fat fryer for this recipe.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the marinated chicken

For the dredging flour

For the ranch dressing

For the salad

  • 75g/2½oz unsalted butter
  • 1 loaf sourdough bread, broken into small pieces
  • dash olive oil
  • 2 heads Baby Gem, halved lengthways, any dark outer leaves discarded
  • 2 tbsp chopped parsley
  • ½ lemon, juice only
  • 9 round radishes, cut in half with the leaves attached