Prep Time: 5 minutes - Total Time: 20 minutes - Serves: 4
Get your fried chicken fix from the colonel at home. This is my take on the famous chicken and in my opinion mine is juicier and crispier but I would say that.
Next time you have the urge for some finger licking fried chicken how about giving my recipe a go.
1 kg of chicken thighs & ￼drumsticks, on the bones and skin on.
300 ml buttermilk.
1 tbsp of hot/chilli sauce.
200 g of ￼ plain flour.
50 g of cornflour.
1 tbsp of smoked paprika.
1 tbsp of cayenne pepper.
1 tbsp of celery salt.
1 tbsp of white pepper.
1 tsp of garlic power.
Place the chicken in a large mixing bowl and pour the buttermilk in, add the hot/chilli sauce, season with salt and pepper and give it a good mix. Make sure the chicken is well coated. Cover the bowl and you want to ideally leave this overnight but a couple of hours will do. The longer you leave it the better it will be.
Take the chicken out of the fridge 20 minutes before frying to allow it to come to room temperature. While you wait for the fryer to reach 170℃.
To make the coating get the rest of the ingredients and mix together in a large bowl. When you are ready to start cooking lift the chicken out of the milk and allow any of the excess to drip off. Place the chicken into the flour and roll it about making sure the chicken is fully coated.
Once all the chicken is coated you are ready to fry. Very carefully and gently placed the chicken into the fryer one piece at a time and fry for 10 minutes. You may have to do this in batches depending on the size of your fryer but you can keep it warm in a low oven till it’s all done.
Depending on the size of your chicken pieces it may take a little longer or less time but just make sure it is full cooked through.