Southern-fried chicken with Asian dipping sauce

Prep time
Cook time

This recipe takes patience, but it’s so worth it!


  • 2 cups buttermilk
  • 4 garlic cloves, chopped
  • 2 Tbsp paprika
  • 10-piece chicken braai pack
  • 1½ cups cake flour
  • 2 tsp garlic powder
  • 2 tsp dried herbs (oregano, thyme, or coriander)
  • vegetable oil
  • salt and pepper
  • 2 Tbsp sesame oil
  • 4 garlic cloves, sliced
  • 1 Tbsp ginger, grated
  • 1 red chilli, deseeded and chopped
  • 2 lemongrass stalks, chopped (optional)
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • ¼ cup rice wine vinegar
  • ¼ cup tomato sauce
  • ½ red onion, chopped
  • a handful of cocktail tomatoes, quartered
  • ¼ cucumber, chopped
  • a glug of olive oil
  • a squeeze of lemon juice


  • Combine the buttermilk, garlic, paprika, and chicken in a large bowl. Season and marinate overnight, if possible.
  • Combine flour, garlic powder, and herbs. Season well.
  • Add ¼ cup (60ml) of marinade mixture to the flour mixture and combine. Use a fork to create large flakes.
  • Dip each chicken piece in flour mixture, coating evenly. Set aside.
  • Heat oil in a large pot or work.
  • Deep-fry the chicken in oil for about 7-8 minutes or until cooked through and golden. Drain on paper towel.
  • For the sauce, heat the sesame oil in a pot. Fry the garlic, ginger, lemongrass, and chilli for 2 minutes.
  • Add the remaining ingredients. Simmer gently for about 8-10 minutes or until reduced and sticky.
  • Combine salsa ingredients, season well, and set aside.
  • Serve the fried chicken drizzled with the Asian sauce. Top with tomato salsa, fresh herbs, and lime wedges.
Cook’s note: This marinade and crumb also works on chicken strips, thighs, and drumsticks.