Buttermilk Fried Chicken

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I told you this blog wouldn’t be just for swanky food – here is another comfort food for you!

If you get this kind of thing from KFC you get a whole piece with the skin on and a bone in the middle, I used bonless and skinless thighs for this – just because that is what was in the freezer.. but it did work in my favour when I had some leftover and I made a chicken burger on a brioche bun the following day! So it is up to you what you use really the recipe is still the same but boneless can be more versatile.

Something I have not tried yet that I had in Texas is “Chicken fried steak!” that really is a thing.. Same principle but with a steak!! watch this space..

Make sure you start this recipe in advance as your meat needs time in the marinade.

Ingredients

1 packet of chicken thighs or drumsticks or a mix of the 2.
Vegetable oil for deep frying.

Marinade

500ml buttermilk
1 tablespoon dijon or French mustard
2 tsp salt
1 tsp black pepper
2 tsp cayenne pepper
2 tsp smoked paprika

Coating

200g plain flour
1tbsp salt
1 tbsp baking powder
1 tbsp garlic powder
1 tbsp onion powder
1 magi cube or veg seasoning cube.
1/2 tbsp smoked paprika

Mix together the marinade ingredients and coat the chiken, cover and refrigerate for at least 2 hours, overnight if possible.

Add all the coating ingredients to a bowl and mix well.

Take the chicken pieces out of the marinade and shake off any excess back into the bowl. Dip the chicken pieces one by one into the flour mixture – then back into the buttermilk marinade and then back into the flour again to build up a thick layer of the coating.

Heat vegetable oil in a large frying pan on a medium high heat and when the oil is hot deep fry the chicken in batches – do not overcrowd the pan or the coating will get soggy and don’t have the oil too hot or it will burn on the outside and be raw in the middle.

Fry until golden all over and until the juices run clear. Check the biggest piece by cutting it in half to check it is white all the way  through. I finished mine off in the oven as I was worried about it being cooked through without burning the outside but the bottom went soggy as it was sat in the juice, so be careful. I cant give an exact time as it depends on the size of chicken pieces you use.

I served with homemade coleslaw, homemade garlic mayonaise and sweet potato fries and made a chicken burger the next day! Then decided I needed to go for a run to undo the damage!

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