Ingredients
Chicken and Marinade
- 1 kg chicken pieces (thighs, drumsticks, wings)
- 500 ml buttermilk
- 2 cuillères à café on
- 1 cuillère à café cayenne pepper
Dry Coating
- 300 g wheat flour
- 50 g cornstarch
- 1 cuillère à soupe paprika
- 1 cuillère à soupe garlic powder
- 1 cuillère à soupe onion powder
- 1 cuillère à café dried oregano
- 1 cuillère à café dried thyme
- 1 cuillère à café ground black pepper
Deep frying
- 1.5 L vegetable oil (for frying)
Instructions
- 1
Wash and dry the chicken pieces thoroughly. If the pieces are thick, make small cuts in them to help them cook better and absorb the marinade.
- 2
In a large bowl or freezer bag, mix together the buttermilk, 1 teaspoon of salt, and 1/2 teaspoon of cayenne pepper. Dip the chicken pieces into this marinade, making sure they are well coated. Leave to marinate in the refrigerator for at least 2 hours, ideally 4 hours or overnight.
- 3
In a large shallow dish or thick paper bag, combine the wheat flour, cornstarch, remaining salt, black pepper, paprika, garlic powder, onion powder, dried oregano, dried thyme, and remaining cayenne pepper. Mix all the spices together well.
- 4
Drain the chicken pieces from the marinade, leaving a little liquid clinging to them. Do not rinse them.
- 5
Coat each piece of chicken in the flour and spice mixture, pressing firmly so that the coating sticks well. Shake off any excess. For a thicker, crispier coating, you can repeat the process by quickly dipping the coated chicken in the marinade and then again in the flour.
- 6
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 160°C. Do not overfill the fryer; fry the chicken in small batches to maintain the oil temperature.
- 7
Fry the chicken pieces for about 6-8 minutes, until golden brown and the breading is set. Remove them from the oil and place them on a rack while you fry the rest.
- 8
Once all the pieces are pre-cooked, increase the oil temperature to 175°C. Return the chicken pieces to the hot oil for another 2-4 minutes, until they are golden brown, very crispy, and the internal temperature reaches 74°C. Drain on a rack lined with paper towels and serve immediately.
