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Beranda / >>>> Buttérmilk Friéd Chicken >>>> #food #yummy

>>>> Buttérmilk Friéd Chicken >>>> #food #yummy

Buttérmilk Friéd Chicken


Ingredients (checklist):

  • 3.3 lb / 1.5 kg divided chicken (see notes)
  • 3-4 cups / 750 ml - 1 liter of vegetable oil, or as needed for frying (see notes)
  • Wet mix
  • 2 cups / 500 ml buttermilk
  • 1 C. Each: paprika, cayenne pepper, white pepper, onion powder, garlic powder, salt

Dry mix

  • 2.5 cups / 375g plain flour
  • 1 tablespoon paprika
  • 2 c. Each: oregano, baking powder
  • 1.5 teaspoons of salt, plus a supplement to sprinkle at the end
  • 1 C. Each: onion powder, garlic powder, cayenne pepper
  • 1/2 tsp. 1 tsp black pepper









Instructions:

  • In a bowl, mix the wet mixture with your chicken, making sure it is well coated with the marinade. Cover and marinate in the refrigerator for an absolute minimum of 4 hours, but the longer the better (up to 24 hours). Remove at least 30 minutes before using to bring it to room temperature.
  • Meanwhile, combine all of your dry mix. 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 it completely. Make sure you get the mixture in each part of the chicken. Place on a platter and repeat with the remaining chicken.
  • Heat enough oil to comfortably cover the depth of your largest piece of chicken. Drop a piece of mixture, if it slowly sizzles up, you're ready to go. You want the oil to be around 175c / 350f (it will drop when the chickens come in, it doesn't matter). Medium heat should get it.
  • In batches 0f 3 (4 max) gently place your chicken in the oil. Fry for 6-8 minutes on each side or until golden and deep white in the center. (see notes). If you are unsure about frying, test with one piece first. Place each piece on a wire rack when you are done and sprinkle with salt to extract the last piece of moisture. The chicken should be very hot with the clear juice.