Piri Piri Fried Chicken

Make the marinade - In a large bowl, combine the buttermilk, salt, piri piri spice blend, onion powder, and garlic powder. Add the chicken to this buttermilk mixture. Cover with plastic wrap and marinate the chicken in the refrigerator for 8 to 24 hours.

Make the flour coating for chicken - In a large plastic bag or in a large bowl combine the flour, piri piri spice blend, black pepper, paprika, garlic powder, onion powder, and salt.

Dredge the chicken pieces in flour mixture - Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Individually dredge each piece into the flour mixture making sure the chicken is fully coated. Shake off the excess flour, place the chicken pieces on a sheet pan.

Let the floured chicken rest - Let the floured chicken pieces sit at room temperature for 30 minutes to help the flour adhere to the chicken and let the chicken come to room temperature.

Heat the frying oil - While the chicken sits for 30 minutes, fill the Dutch oven half way full with oil. Heat the oil, over medium-high heat until the oil reaches 325°F when using a kitchen thermometer. Alternatively, to tell if your oil is ready for frying you can add a pinch of flour into the oil, and when it begins to sizzle, your oil is ready.

Fry the chicken - Cook the chicken in batches by adding a few pieces of chicken to the pot and fry for about 15 minutes, turning halfway through the cooking time. Your chicken is full cooked through when the thickest part of the chicken pieces reaches 165°F when inserted with a digital thermometer.

Place chicken on a rack to drain excess oil - When the chicken is golden brown and cooked through, remove the chicken using tongs and place on a rack over a baking sheet to drain any excess oil.

Serve - Serve fried chicken warm along with your favorite sides.