Buttermilk Fried Chicken

A classic fried chicken recipe that is tasty, juicy, and crisp. The chicken is coated in a marinade and dredged in a spice mixture before being deep-fried to achieve a crispy, golden-brown crust.

Equipment

• bowl
• refrigerator
• tray or shallow bowl
• wire rack
• paper towels

Ingredients

• 1½ kg whole chicken pieces
• 750 ml vegetable oil for frying (may need more)
• 500 ml buttermilk
• 1 small spoon paprika (for wet mixture)
• 1 small spoon cayenne pepper (for wet mixture)
• 1 small spoon white pepper (for wet mixture)
• 1 small spoon onion powder (for wet mixture)
• 1 small spoon garlic powder (for wet mixture)
• 1 small spoon sea salt (for wet mixture)
• 375 g all-purpose flour
• 1 large spoon paprika (for dry mixture)
• 2 small spoons dried oregano (for dry mixture)
• 2 small spoons baking powder (for dry mixture)
• 1.5 small spoons sea salt (for dry mixture)
• 1 small spoon onion powder (for dry mixture)
• 1 small spoon garlic powder (for dry mixture)
• 1 small spoon cayenne pepper (for dry mixture)
• 1/2 small spoon black pepper (for dry mixture)

Instructions

1. Combine the wet mixture ingredients with the chicken in a bowl, ensuring the chicken is fully coated in the marinade.
2. Refrigerate for at least three hours, up to 24 hours.
3. Remove from the refrigerator at least 30 minutes before using to return to room temperature.
4. Combine all of the dry ingredients in a tiny tray or shallow bowl.
5. Dip a piece of chicken fully into the dry mixture, ensuring it is evenly distributed to create flaky bits for extra crunch.
6. Transfer to a tray and continue with the remaining chicken.
7. Heat enough oil to reach the depths of your biggest piece of chicken comfortably.
8. Test the oil by dropping a small amount of the mixture onto the surface; it should buzz steadily. The oil should be between 350°F and 356°F. Aim to maintain a temperature of about 320°F during frying.
9. In batches of three to four maximum, place chicken in the oil gently and fry thoroughly for 6 to 8 minutes on either side or until golden and deep white in the middle.
10. Place each piece on a wire rack with paper towels underneath and sprinkle with salt to remove any remaining moisture. Ensure the internal temperature of the chicken is 165°F.

Notes

The oil temperature may drop slightly when the chicken makes contact with the oil. If unsure about deep frying, start with a small piece.