<< Buttérmilk Fried Chickén << #yummy #food
Buttérmilk Fried Chickén
ingredients
Instructions
ingredients
- 3.3 lb / 1.5 kg of split chicken (see notes)
- 3-4 cups / 750 ml - 1-liter vegetable oil, or as needed for frying (see notes)
- Wet-mix
- 2 cups / 500 ml buttermilk
- 1 C. Tea each: paprika, cayenne pepper, white pepper, onion powder, garlic powder, salt
- Dry mix
- 2.5 cups / 375g of plain flour
- 1 tablespoon paprika
- 2 tbsp. Tea each: Oregano, baking powder
- 1.5 c. To salt, plus a sprinkling supplement at the end
- 1 C. Each tea: onion powder, garlic powder, cayenne pepper
- 1/2 c. Black pepper
Instructions
- In a bowl, combine the wet mixture with your chicken, making sure it is fully coated with the marinade. Cover and marinate in the fridge for an absolute minimum of 4 hours, but the longer it is, the better (up to 24 hours). Remove at least 30 minutes before you intend to use it to bring it to room temperature.
- Meanwhile, combine all your dry mixes. I find it easier in a small tray, but you can also use a bowl. Dip a piece of your chicken in the mixture and coat well. Make sure you get the mixture in each part of the chicken. Place on a platter and repeat with the rest of the chicken.
- Heat enough oil to cover the depth of your larger piece of chicken. Drop a piece of mixture in, if it sizzles slowly upwards, you're ready to go. You want the oil to be about 175c / 350f (it will fall when the chickens come in, it does not matter). An average fire should get this.
- In batches 0f 3 (4 max), gently place your chicken in the oil. Fry 6-8 minutes per side or until the center is golden and white. (see notes). If you are not confident of deep-frying, just test one piece first. When finished, place each piece on a rack and sprinkle with salt to let out the last piece of moisture. The chicken should be hot and the juice clear.
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