Crispy Buttermilk Fried Chicken

Ingredients

• 3.3lb / 1.5kg Chicken divided (see notes)
• 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes)

Wet Mix

• 2 cups / 500ml Buttermilk
• 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt

Dry Mix

• 2.5 cups / 375g Plain Flour
• 1 tbsp Paprika
• 2 tsp each: Oregano, Baking Powder
• 1.5 tsp Salt, plus extra to sprinkle at the end
• 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper
• 1/2 tsp Black Pepper

Method

1. In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp.
2. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. Place on a tray and repeat with the remaining chicken.

Read more at https://www.dontgobaconmyheart.co.uk/buttermilk-fried-chicken/

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