Southern fried buttermilk chicken Fakeaway

Ok I’m just going to say it.... Colonel Sanders I’ve sussed your secret!

This is the closest to a KFC as you’re ever going to get.

The bonus is you can choose the very best free range corn fed chicken.

Now you know the secret you can whip this up in no time, at any time.


Here’s how………



Ingredients for buttermilk marinade

300ml buttermilk

Large pack of 8 mixed skin on, corn fed free range chicken legs and thighs

2 tsp paprika

1 tsp ground ginger

1 tsp salt

1 tsp garlic powder.

2 tsp thyme

2 tsp oregano dried

1 tsp white pepper

Oil for frying

Ingredients for crispy coating

5 heaped tbsp self-raising flour

1 tbsp paprika

2 tsp oregano

2 tsp thyme

1 tsp ground ginger

1 tsp salt

1 tsp mustard powder

1 tsp celery salt

3 tsp garlic powder

1 tsp white pepper


Method

Place all marinade ingredients in a large sealable plastic bag and mix well. Add chicken pieces and marinate overnight or at least 4 hrs.

Take out of fridge 30 minutes prior to cooking to come up to room temperature.

Pre heat oven to 180c

Heat a large deep saucepan and ½ fill with sunflower or veg oil you’ll need at least 12cm depth of oil.

Mix all dry coating ingredients together and place in a roomy dish.

Line 1 baking tray with parchment and 1 baking tray with kitchen paper.

Take chicken pieces out of wet marinade tap a little then fully coat (thickly) with floury coating. Repeat with all pieces, placing on the parchment paper.

Slowly lower a couple of pieces of chicken at a time, they’ll take around 10 mins to become crisp. Then lay on the kitchen paper to drain.

Repeat with all the chicken pieces.

Place the drained chicken on parchment and place in the oven for 10-15 minutes to finish cooking.

Always cut into a bone section to check the juices run clear and the flesh is white with no hint of pink or blood. The coating should be golden brown and crisp.

Serve with corn on the cob, coleslaw and a cold beer!

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