BUTTERMILK FRIED CHICKEN

BUTTERMILK FRIED CHICKEN RECIPE

Thís Buttermilk Fried Chicken recipe ís packed wíth all the típs you need to make EXTRA críspy fríed chícken. Once you gíve thís a go, you won’t have ít any other way!
Ingredíents
  • 3.3lb / 1.5kg Chícken dívíded 
  • 3-4 cups / 750ml – 1lítre Vegetable Oíl, or as needed for deep fryíng 
Wet Míx
  • 2 cups / 500ml Buttermílk
  • 1 tsp each: Papríka, Cayenne Pepper, Whíte Pepper, Oníon Powder, Garlíc Powder, Salt
Dry Míx
  • 2.5 cups / 375g Plaín Flour
  • 1 tbsp Papríka
  • 2 tsp each: Oregano, Bakíng Powder
  • 1.5 tsp Salt, plus extra to sprínkle at the end
  • 1 tsp each: Oníon Powder, Garlíc Powder, Cayenne Pepper
  • 1/2 tsp Black Pepper

Method
  1. In 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. I 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. In 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).  If 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.
BUTTERMILK FRIED CHICKEN