Skip to main content

Buttermilk Fried Chicken




Ingredients

  • 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.






Base Recipe adapted from this SITE

Comments

Post a Comment

Popular posts from this blog

No Peek Chicken

Ingredients : 1 box Uncle Ben�s Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders How to make it : In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water.  I always add the extra can of water because I like moist rice. Arrange the raw chicken on top of the rice mixture�. Cover and seal with foil�� Bake at 350 degrees for 2 1/2 hours and �Don�t Peek!� Your house will smell amazing! Base Recipe adapted from this SITE
Post a Comment
Read more

Crock Pot Honey Garlic Chicken

Ingredients 6 boneless , skinless chicken thighs* 4 garlic cloves , minced 1/3 cup honey 1/2 cup low sodium ketchup 1/2 cup low sodium soy sauce 1/2 teaspoon dried oregano 2 tablespoons fresh parsley 1/2 tablespoon toasted sesame seeds Instructions Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section) In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section) Remove lid and transfer chicken to a serving plate. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve. Base Recipe adapted from this SITE
Post a Comment
Read more