Crunchy buttermilk fried chicken
“This is a chef’s version of KFC but so much better. The longer you can leave it to marinate, the better, but I’ve also done the quick 15-minute marinade – it stays so juicy, and the skin is a textural triumph.”
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Serves
4
Cooking Time
Prep time 15 mins, cook 40 mins (plus marinating)
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1.5 kg
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small chicken pieces, such as drumsticks and thighs, skin on
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2 tbsp
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sweet paprika
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1 tbsp each
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finely ground white and black pepper
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500 ml
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(2 cups) buttermilk
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For deep-frying:
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vegetable oil
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500 gm
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plain flour
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80 gm
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cornflour
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350 gm
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fine white breadcrumbs
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To serve:
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limes, halved
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1
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Place chicken in a non-reactive dish, season well with paprika, peppers and sea salt, add buttermilk, turn to coat, then marinate for at least 15 minutes, bringing chicken to room temperature.
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2
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Meanwhile, preheat oil in a deep-fryer or large deep-sided saucepan to 180C. Combine flours and breadcrumbs in a plastic bag, then drain chicken (discard marinade) and add to bag. Shake well to coat, stand for 5 minutes, then remove from bag, pressing in excess crumbs.
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3
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Deep-fry chicken in small batches to regulate the temperature of the oil until chicken is golden and cooked through (8-10 minutes for drumsticks, 10-12 minutes for thighs). Drain on absorbent paper, season with sea salt and serve with lime.
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This recipe is from the February 2010 issue of Australian Gourmet Traveller.
RECIPE Jordan Theodoros, Aquacaf
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz and Lisa Featherby