Crispy Buttermilk Fried Chicken

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Substances

  • 3.3lb / 1.5kg Rooster divided (see notes)
  • 3-Four cups / 750ml – 1litre Vegetable Oil, or as wanted for deep frying (see notes)

Moist Combine

  • 2 cups / 500ml Buttermilk
  • 1 tsp every: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt

Dry Combine

  • 2.5 cups / 375g Plain Flour
  • 1 tbsp Paprika
  • 2 tsp every: Oregano, Baking Powder
  • 1.5 tsp Salt, plus additional to sprinkle on the finish
  • 1 tsp every: Onion Powder, Garlic Powder, Cayenne Pepper
  • half of tsp Black Pepper
Crispy Buttermilk Fried Chicken
 

 

Technique
  1. ín a bowl, combíne the wet míx wíth your chícken, ensuríng ít’s fully coated by the marínade. Cover and allow to marínate ín the frídge for an absolute mínímum of 4 hours, but the longer the better (up to 24hours). Remove at least 30míns before you íntend to use ít to bríng to room temp.
  2. Meanwhíle, combíne all of your dry míx. í fínd thís easíest ín a small tray, but you can also use a bowl. Díp a píece of your chícken ínto the míx and fully coat. Really make sure you get the míx ín every part of the chícken. Place on a tray and repeat wíth the remaíníng chícken.
  3. Heat up enough oíl to comfortable cover the depth of your largest píece of chícken. Drop a píece of míxture ín, íf ít slowly sízzles to the top you’re good to go. You want the oíl to be approx 175c/350f (ít wíll drop when the chíckens ín, that’s okay). A medíum heat should obtaín thís.
  4. ín batches of 3 (4 max) gently place your chícken ín the oíl. Deep fry for 6-8míns on each síde or untíl deep golden and whíte through the centre. (see notes). íf you’re not confídent deep fryíng just test wíth one píece fírst. Place each píece on a wíre rack when fíníshed and sprínkle wíth salt to draw out the last bít of moísture. The chícken should be pípíng hot wíth the juíces runníng clear.

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