An all time classic. The recipe is quite simple, but you need to dedicate some time to marinate the chicken for the ultimate flavor.
Ingredients:
4-5 boneless chicken thighs
For the Wet Batter:
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
640 ml buttermilk
For the Dry Flour Mix:
2 cups flour
1 cup cornstarch
All the spices from above, in the same quantities
Instructions:
Prep the Chicken: Cut the chicken into the desired size and shape, cutting almost against the grain at a perpendicular angle.
Make the Wet Batter: Add the buttermilk to a bowl and mix with the dry ingredients. Add the chicken to the mixture, ensuring the pieces are well-coated. Cover and refrigerate overnight.
Coat the Chicken: Remove the chicken from the fridge the next day. Coat each piece in the dry flour mix, then let the chicken rest for 2 to 4 minutes. After resting, dip it back into the wet batter, then coat with the dry flour mix again (coat one piece of chicken at a time).
Fry the Chicken: Preheat your cooking oil to 170°C. Fry the chicken for 4 to 5 minutes, ensuring the oil temperature returns back to 170°C if you're frying more than one batch.
Rest and Fry Again: Let the chicken rest for 5 to 10 minutes, then fry it again at 170°C for 1 to 2 minutes.
No need to salt the chicken after
I also like to have it with homemade brioche buns/ biscuits (recipe to be posted soon), homemade honey mustard and homemade coleslaw.
