How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Buttermilk Fried Chicken With Cauliflower Puree?

You need 51 ingredients. The key ingredients include: 2 chickens, portioned into legs, wings and thighs, 3 1/2 cups buttermilk, 2 tablespoons plus 2 teaspoons smoked paprika, 2 teaspoons cayenne pepper, and more.

Is Buttermilk Fried Chicken With Cauliflower Puree suitable as meat & poultry?

Yes, Buttermilk Fried Chicken With Cauliflower Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Buttermilk Fried Chicken With Cauliflower Puree?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Fried Chicken With Cauliflower Puree

Name: Buttermilk Fried Chicken With Cauliflower Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chickens, portioned into legs, wings and thighs; 3 1/2 cups buttermilk; 2 tablespoons plus 2 teaspoons smoked paprika; 2 teaspoons cayenne pepper; 1 tablespoon plus 1 teaspoon garlic powder; 1 tablespoon plus 1 teaspoon onion powder; 1 tablespoon plus 1 teaspoon celery salt; 2 teaspoons salt; 2 teaspoons ground black pepper; 2/3 lemon, sliced; 3 sprigs rosemary; 3 sprigs thyme; 6 2/3 cups all-purpose flour; 2/3 cup cornstarch; 1/2 cup smoked paprika; 2 teaspoons cayenne pepper; 2 tablespoons plus 2 teaspoons garlic powder; 2 tablespoons plus 2 teaspoons onion powder; 1 tablespoon plus 1 teaspoon celery salt; 2 tablespoons plus 2 teaspoons salt; 1 tablespoon plus 1 teaspoon ground black pepper; 1 1/3 cup sugar; 1/3 cup glucose; 2 tablespoons plus 2 teaspoons water; 2/3 stem lemongrass, cut in half and smashed; 1 dried ancho chile, broken into big pieces (use chile and seeds); 2 kaffir lime leaves, smashed; pinch of star anise; pinch of cardamom; pinch of cloves

Try this homemade Buttermilk Fried Chicken With Cauliflower Puree recipe the whole family will love. Made with chickens, buttermilk, paprika and cayenne…

This Buttermilk Fried Chicken With Cauliflower Puree relies on simple, everyday ingredients such as buttermilk, cayenne pepper, plus 1 teaspoon onion powder and plus 1 teaspoon celery salt. It comes together quickly and makes 4 servings, at about 3321 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

3321

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Buttermilk Fried Chicken With Cauliflower Puree

Tips for the best results

Variations & substitutions

My Personal Notes

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