Fried Chicken
Procedure
Mix all spices into buttermilk. Cut chicken into pieces of similar size. Mix it into buttermilk so it’s fully covered. Leave overnight in fridge or for 2 hours at room temperature.
For dredge thoroughly combine all ingredients. Drip just a bit of marinade and mix some more to break clumps into slightly smaller ones.
Tap off excess butter milk and before coating it into the dredge. Pat until there are no wet parts. Tap off excess breading and leave on a cooling rack for 15 minutes.
Add enough oil into the pan to cover pieces to about ½ of their height. Heat to medium (4-5/10) and drop chicken in, skin side (if any) down and move it gently left-right so it doesn’t stick to the bottom of the pan. Flip after 10 minutes. Cook for additional 7-8 minutes. If meat is not cooked, repeat flipping every 5 minutes. Adjust time as needed, if you’re dealing with smaller chicken pieces (e.g. party wings).
Once done, place on a cooling rack for 5 minutes before serving.
Ingredients
Marinade
| 1.5 kg | Chicken meat | 3 lb (any parts, similar in size) |
| 475 ml | Buttermilk | 2 cups |
| 10 g | Dried onion flakes | 2 tbsp |
| 8 g | Garlic powder | 1 tbsp |
| 8 g | Smoked paprika | 1 tbsp |
| 7 g | Salt | 1½ tsp |
| 2.5 g | Ground black pepper | 1 tsp |
Dredge
| 300 g | All-purpose flour | 2 cups |
| 10 g | Salt | 1 tbsp |
| 8 g | Garlic powder | 1 tbsp |
| 4 g | Baking powder | 1 tsp (optional) |
| 3 g | Smoked paprika | 1 tsp |