BUTTERMILK FRIED CHICKEN
Ingredients
• 4 free range chicken thighs
• 4 free range chicken drumsticks
• 500 ml (2 cups) buttermilk
• 1 litre (4 cups) flavourless oil eg sunflower or groundnut
• 300 g (2 + ¼ cups) plain flour
• 1-2 tsp smoked paprika
• 1/2 tsp (½ tsp) garlic powder
• 1-2 tsp cayenne pepper
• 1 pinch salt and pepper
Method
Place the chicken in a bowl, add the buttermilk.
And a good pinch of salt and pepper.
Mix well. Cover and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking. Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish. Place over a medium heat until the oil reaches 170C or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
Put the flour on a plate and mix with the spices and a pinch of salt and pepper
Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. I find that it helps to leave the chicken to rest in the flour for a couple of minutes to really soak up any excess moisture.
Fry the chicken in a single layer (you might need to do in batches), turning constantly for 20 minutes, until evenly golden and cooked through. Drain on kitchen paper.
Serve warm.
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