Fresh buttermilk Fried Chicken


Buttermilk Fried Chicken Fresh Smoked Paprika buttermilk Fried Chicken Recipe


Ingredients (check list):






  • 3.3lb / 1.5kg Chicken divided (see notes)

  • 3-4 cups / 750ml – 1litre Vegetable Oil, or as needed for
    deep frying (see notes)









Wet Mix






  • 2 cups / 500ml Buttermilk

  • 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion
    Powder, Garlic Powder, Salt









Dry Mix






  • 2.5 cups / 375g Plain Flour

  • 1 tbsp Paprika

  • 2 tsp each: Oregano, Baking Powder

  • 1.5 tsp Salt, plus extra to sprinkle at the end

  • 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper

  • 1/2 tsp Black Pepper

























Instructions:






  1. In a bowl, combine the wet mix with your chicken, ensuring
    it’s fully coated by the marinade. Cover and allow to marinate in the fridge
    for an absolute minimum of 4 hours, but the longer the better (up to 24hours).
    Remove at least 30mins before you intend to use it to bring to room temp.

  2. Meanwhile, combine all of your dry mix. I find this easiest
    in a small tray, but you can also use a bowl. Dip a piece of your chicken into
    the mix and fully coat. Really make sure you get the mix in every part of the
    chicken. Place on a tray and repeat with the remaining chicken.

  3. Heat up enough oil to comfortable cover the depth of your
    largest piece of chicken. Drop a piece of mixture in, if it slowly sizzles to
    the top you’re good to go. You want the oil to be approx 175c/350f (it will
    drop when the chickens in, that’s okay). A medium heat should obtain this.

  4. In batches of 3 (4 max) gently place your chicken in the
    oil. Deep fry for 6-8mins on each side or until deep golden and white through
    the centre. (see notes).  If you’re not
    confident deep frying just test with one piece first. Place each piece on a
    wire rack when finished and sprinkle with salt to draw out the last bit of
    moisture. The chicken should be piping hot with the juices running clear.


















This article and recipe adapted from this site







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