Name: Crunchy buttermilk fried chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1.5 kg small chicken pieces, such as drumsticks and thighs, skin on; 2 tbsp sweet paprika; 1 tbsp each finely ground white and black pepper; 500 ml (2 cups) buttermilk; For deep-frying: vegetable oil; 500 gm plain flour; 80 gm cornflour; 350 gm fine white breadcrumbs; To serve: limes, halved

Crunchy buttermilk fried chicken

Australian Gourmet Traveller recipe for crunchy buttermilk fried chicken by Jordan Theodoros from Goolwa, South Australia restaurant Aquacaf.

Serves 4

Prep

15M

Cook

40M

Total

55M

“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.”

Ingredients

1.5 kg small chicken pieces, such as drumsticks and thighs, skin on

2 tbsp sweet paprika

1 tbsp each finely ground white and black pepper

500 ml (2 cups) buttermilk

For deep-frying: vegetable oil

500 gm plain flour

80 gm cornflour

350 gm fine white breadcrumbs

To serve: limes, halved

Method

Main

1.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.

2.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.

3.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.