CRISPY BUTTERMILK FRIED CHICKEN

CRISPY BUTTERMILK FRIED CHICKEN

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Step 1: CHICKEN BRINE

1.25Kg Chicken Pieces (Cleaned)

600ml Buttermilk

1tbsp Salt

1tsp Onion Powder

1tsp Garlic Powder

Begin by placing the chicken in a large bowl, mix all the ingredients together and pour over the chicken. Cover with plastic wrap and chill in the fridge for 3 - 6 hours.

Step 2: SEASONED FLOUR & EGG WASH

300g Plain Flour

1 & 1/2tbsp Salt

1tbsp Black Pepper

1tbsp Brown Sugar

1tsp Mustard Powder

3tbsp Paprika (Smoked)

1tsp Onion Powder

1tsp Garlic Powder

1tsp Ground Ginger

2tsp Cayenne Pepper

1/2tsp Sage

1/tsp Basil

1/2tsp Oregano

1/2tsp Marjoram

1/4tsp Nutmeg

Pour all the ingredients out on a large baking tray and mix together. Coat the chicken pieces in the flour one by one.

Step 3: EGG WASH

4 Large Eggs

Next, whisk the eggs together in a large bowl. Dip the chicken pieces into the egg wash and place back on the baking tray to coat in the flour again. After coating the chicken in the flour for a second time, place on a plate to rest for 10 minutes.

Step 4: FRY

Fill a deep fryer or skillet with vegetable oil and heat until the oil reaches 175 degrees C / 347 degrees F. Slowly add the chicken to the hot oil and fry for 6 - 8 minutes (3 - 4 pieces at a time) Once cooked, remove the chicken from the oil and place on paper towels or a wire wrack to cool. Note: cooking time may vary depending on the size and thickness of your chicken pieces.

Step 5: ENJOY