About this Recipe

Chicken in a basket was a thing of the seventies – typical pub food. In our pub, I was seven at the time, I would often help to serve the meals on Sundays. This meant I was in the kitchen a lot and able to taste a few bits here and there. Chicken bits, was one of my favourites.

Chicken in a basket


  • 8-9 chicken pieces of your choice
  • 500ml/19fl oz  Buttermilk
  • 100g/31/2 oz plain flour (sifted)
  • 50g/1 3/4 oz cornflour
  • 2 tsp dried oregano
  • 2 tsp  chilli powder
  • 2 tsp ground dried sage
  • 2 tsp dried basil
  • 2 tsp dried marjoram
  • 2 tsp white pepper
  • 4 tsp table salt
  • 2 tsp sweet paprika
  • 3 tsp smoked paprika
  • 2 tsp onion salt
  • 2 tsp garlic powder
  • Oil for shallow frying

You can make this vegan with tofu or vegan meat, if you marinate the tofu, the flavour is more intensive. I tend to marinate Mediterranean with olive oil, fresh thyme, fresh oregano, salt, pepper, and a little white wine vinegar.

Sizzling pieces of coated chicken in a wok
Sizzling chicken

Comfort Food

I wouldn´t call this really nutritious food, although it does have protein. But you wouldn´t or you shouldn´t make them every day. You can make the dish vegetarian by using marinated rustic torn pieces of tofu or tempeh instead of chicken. It´s comfort food for remeniscing.

Step by Step Instructions

Step 1

Pour the buttermilk into a bowl that fits the chicken pieces and marinate them in it for about 12 hours or overnight in the fridge.

Step 2

Mix the dried spices with the flour, or you can make your own breadcrumbs from some tasty bread. Put these on a plate or a shallow dish.

Step 3

Take a piece of chicken and let the excess buttermilk drip off and roll around in the spice and breadcrumb mix.

Step 4

Heat a large coated frying pan over a medium heat and add a good couple of glugs of oil. It is better to take your time here and keep the fried chicken pieces warm rather than crowd the pan.

Step 5

When they are all cooked, put the pieces onto a lined baking tray and cook for about 15 minutes until crispy.


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