Perfect fried chicken
Perfect fried chicken
Ingredients
For the chicken
- 1 whole chicken (approx. 1.5kg), cut into 8 pieces
- 100ml buttermilk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
For the coating
- 200g plain flour
- 100g cornflour
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon salt
To fry
- Vegetable oil, for deep frying
Instructions
- 1
In a large bowl, combine the chicken pieces with the buttermilk, Worcestershire sauce, cayenne pepper, smoked paprika, garlic powder, onion powder, black pepper and salt. Mix well to ensure all the chicken is coated, then cover and leave to marinate in the fridge for at least 30 minutes, or up to 24 hours.
30 min - 2
In a separate bowl, combine the flour, cornflour, paprika, cayenne pepper, garlic powder, onion powder, black pepper and salt. Mix well.
- 3
Take each piece of chicken and dredge it in the flour mixture, ensuring it's fully coated. Shake off any excess flour.
- 4
Heat the vegetable oil in a large, deep saucepan or deep-fat fryer to 180°C. Carefully lower the chicken pieces into the hot oil, ensuring not to overcrowd the pan.
- 5
Fry the chicken for 7-8 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 74°C.
7 min - 6
Remove the chicken from the oil and place on a wire rack to drain any excess oil. Serve immediately.
Nutrition
Per serving (based on 4 servings)
