Buttermilk Fried Chicken
Buttermilk Fried Chicken
Crispy fried chicken
Instructions
- Marinate Chicken (1 whole) with Buttermilk (3 cups), Salt (2 tsp), Cayenne (1/2 tsp), Paprika (1/2 tsp), Garlic Powder (1 tsp), Black Pepper (1/2 tsp)Refrigerate for at least 12 hours but preferably 24 hours
- Whisk Plain Flour (2 cups), Salt (1 tbsp), Paprika (5 tsp), Garlic Powder (1 tsp), Black Pepper (1 tsp), Oregano (1 tsp), Sugar (1/2 tsp), Cayenne (1/4 tsp), Chilli Powder (1/4 tsp). Set Aside
- Whisk Eggs (2) and Water (2 tbsp). Set Aside
- Remove Chicken from Buttermilk brine and carefully dip each piece into the egg mix and then into the Flour mix. Place each piece of chicken onto a cooling rack and allow it to air out for at least 10 minutes. If the chicken is still damp after 10 minutes, dip it again in the flour
- Deep Fry the Chicken Pieces