Lovely buttermilk Fried Chicken


Buttermilk Fried Chicken Inspirational buttermilk Fried Chicken











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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