BUTTERMILK FRIED CHICKEN

Patsy

Buttermilk fried chicken

subheading: Ingredients (checklist):

3.3lb / 1.5kg individual bone in skin on pieces - or chicken fillets

3 to 4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying

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/All-Purpose 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

½ tsp Black Pepper

subheading: Instructions:

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 (important - frying cold chicken causes it to seize up and go chewy).

Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a shallow 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, this will give you those 'flaky' parts which make the chicken extra crispy. Place on a tray and repeat with the remaining chicken.

Heat up enough oil to comfortably 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 - 180C/356F. The temp will drop when the chicken hits the oil, and that's okay, just try to maintain a heat of around 320F/160C. A medium heat should obtain this.

In batches of 3 (4 max) gently place your chicken in the oil. Deep fry for 6 to 8mins on each side or until deep golden and white through the center If you’re not confident deep-frying just test with one piece first.

Place each piece on a wire rack with paper towels underneath 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. In all circumstances the chicken internal temp 165F/75C (take into consideration it continues cooking slightly once out the oil).

TO COOK IN THE AIRFRYER

Spray both sude with oil

cook at 180 degrees

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