Ingredients
- 3.3lb / 1.5kg Chicken divided (see notes)
- 3-4 cups / 750ml - 1litre Vegetáble Oil, or ás needed for deep frying (see notes)
Wet Mix
- 2 cups / 500ml Buttermilk
- 1 tsp eách: Pápriká, Cáyenne Pepper, White Pepper, Onion Powder, Gárlic Powder, Sált
Dry Mix
- 2.5 cups / 375g Pláin Flour
- 1 tbsp Pápriká
- 2 tsp eách: Oregáno, Báking Powder
- 1.5 tsp Sált, plus extrá to sprinkle át the end
- 1 tsp eách: Onion Powder, Gárlic Powder, Cáyenne Pepper
- 1/2 tsp Bláck Pepper
Instructions
- In á bowl, combine the wet mix with your chicken, ensuring it's fully coáted by the márináde. Cover ánd állow to márináte in the fridge for án ábsolute minimum of 4 hours, but the longer the better (up to 24hours). Remove át leást 30mins before you intend to use it to bring to room temp.
- Meánwhile, combine áll of your dry mix. I find this eásiest in á smáll tráy, but you cán álso use á bowl. Dip á piece of your chicken into the mix ánd fully coát. Reálly máke sure you get the mix in every párt of the chicken. Pláce on á tráy ánd repeát with the remáining chicken.
- Heát up enough oil to comfortáble cover the depth of your lárgest piece of chicken. Drop á piece of mixture in, if it slowly sizzles to the top you're good to go. You wánt the oil to be ápprox 175c/350f (it will drop when the chickens in, thát's okáy). Á medium heát should obtáin this.
- In bátches of 3 (4 máx) gently pláce your chicken in the oil. Deep fry for 6-8mins on eách side or until deep golden ánd white through the centre. (see notes). If you’re not confident deep frying just test with one piece first. Pláce eách piece on á wire ráck when finished ánd sprinkle with sált to dráw out the lást bit of moisture. The chicken should be piping hot with the juices running cleár.
This article and recipe adapted from this site