Crispy Buttermilk Chicken

You don’t need to go out for crispy crumbed chicken, our version tastes just as good and baking it in the oven makes it far healthier. Finger licking good.

Preparation Time: 20 mins
Cooking Time: 30
Servings: 4


  • 2 cups Gippsland Jersey Buttermilk
  • Chicken Thigh Fillets, trimmed & halved
  • Fresh Herbs – St Fiacres Garden Rosemary, Thyme, Oregano, Sage –bruised in a mortar & pestle
  • 1 Tspn salt
  • 1 Tspn paprika
  • Black pepper to taste
  • 2-3 cups of breadcrumbs of your choice
  • 2-3 Tspn of grated parmesan
  • 1 Tbspn of chopped Parsley


  1. Combine buttermilk, bruised herbs, spices in a glass or ceramic bowl. Add chicken. Turn to coat. Ensure well mixed and chicken thigh pieces are well immersed. Cover. Refrigerate overnight.
  2. Heat oven to 200 ˚C/ 180˚C fan-forced. Grease a large baking tray.
  3. Combine breadcrumbs, parmesan cheese and parsley in a bowl. Season with salt & pepper.
  4. Remove chicken from buttermilk mixture. Toss chicken, 1 piece at a time in breadcrumb mixture. Place on a prepared You may choose to spray with olive oil.
  5. Bake for 30 minutes or until golden and cooked through.
  6. Serve with salad.
  7. Enjoy & Bon Appétit