Fried Chicken

Ingredients

• Chicken pieces (thighs, drumsticks) 800 g
• Buttermilk 300 ml
• Plain flour 200 g
• Paprika 1 tbsp
• Garlic powder 1 tsp
• Onion powder 1 tsp
• Cayenne pepper 1 tsp
• Salt 2 tsp
• Black pepper 1 tsp
• Cooking oil, for frying 1 L

Instructions

1. 1

   Submerge the chicken pieces in buttermilk with a little salt and refrigerate for at least 1 hour, ideally overnight.

2. 2

   Combine the flour with paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow bowl.

3. 3

   Lift each piece from the buttermilk, letting excess drip off, and dredge firmly in the seasoned flour to coat well.

4. 4

   Heat oil to 170C in a deep, heavy pan.

5. 5

   Fry the chicken in batches for 12-15 minutes, turning, until deep golden and cooked through (internal temperature 75C).

6. 6

   Drain on a wire rack set over paper towel and season with a little extra salt.

7. 7

   Rest for a few minutes before serving.