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Crispy Grilled Chicken

Course: Main Course
Cuisine: American, Chicken


  • Skinless chicken drumsticks – 4
  • Skinless chicken thigh fillets – 4
  • Buttermilk – 1 cup
  • Plain savoury crackers – 1 packet/150 gm
  • Mild paprika – 2 tsp if you do not have paprika, use kashmiri chilli powder instead
  • Freshly milled black pepper – 2 tsp
  • Salt – to season


  • Mix buttermilk, salt and pepper in a large bowl. Add the chicken pieces and coat well in this mixture. Refrigerate for at least 1 hour; longer would be better.
  • Preheat oven to 200°C (180° C if fan-forced). Grease the wire rack and place inside a baking dish or tray.
  • Crumble the crackers and mix the paprika and salt through in a bowl. Remember that salt has also been added to the buttermilk marinade.
  • Coat each chicken piece in the crumb mixture, pressing lightly to ensure it coats well. Place the chicken pieces on the wire rack and bake in the oven for 30 to 40 minutes or till golden and crispy.
  • Serve hot with a salad/fries/coleslaw/mayo/ketchup….and enjoy!