Recipe for buttermilk fried chicken

Recipe for buttermilk fried chicken

Recipe for buttermilk fried chicken

Foodlavie brings you a fantastic buttermilk fried chicken dish.
4 thighs of chicken (prefer free-range chickens)
4 drumsticks de chicken (prefer free-range chickens)
500 milliliters (2 cups) buttermilk
For frying, use oil with a mild flavor (such as sunflower or peanut).
300 mL (10 oz) flour (all-purpose)
15 milliliters (1 tbsp.) paprika that has been smoked
8 mL (about 1/2 tbsp.) powdered garlic
15 milliliters (1 tbsp) pepper cayenne
seasonings of salt and pepper

Combine the chicken, buttermilk, and a generous amount of salt in a mixing dish.

Refrigerate for 30 minutes to overnight, covered in plastic wrap. Allow it cool to room temperature before proceeding with the rest of the preparation.

Pour 1.5 cm of oil into a heavy-bottomed pot after the chicken has reached room temperature. Heat to 170°C (350°F) over medium heat, or until a cube of bread sizzles in the oil and turns brown in 30 seconds.

Combine the flour, spices, and a pinch of salt and pepper on a dish. Remove the chicken from the buttermilk and give it a gentle shake to remove any excess. Make sure all sides are properly covered with the spice and flour mixture.

To avoid pieces of chicken coming into touch with the oil, fry them a few at a time. For 25-30 minutes, turn the chicken often until golden brown. Remove any excess oil with a paper towel and serve immediately.

Garlic spice is an art form; everyone finds the appropriate amount to add to their food, making it a true culinary triumph. All garlic-based foods are delicious.