RECIPE: BUTTERMILK FRIED CHICKEN

Let’s face it - the most ideal place to throw back a bit of fried chicken is in the comfort and privacy of your own. Far, far away from prying/judging eyes as you lick your fingers clean. So, while there are a lot of ingredients in this one, we promise it will all be worthwhile.

Serves 4 (as a snack)

Ingredients:

For the Marinade:

• 1kg  chicken tenderloins

• 1 cup buttermilk

• 1-1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon garlic powder

• 1/4 teaspoon paprika

For the Breading:

• 1 cup plain flour

• 1 1/2 teaspoons baking powder

• 1 heaped teaspoon salt

• 3/4 teaspoon black pepper

• 3/4 teaspoon garlic powder

• 3/4 teaspoon paprika

• 500ml vegetable or cotton seed oil  

• 1 jar Fancy Hank’s chicken salt

• 1 bottle Reaper & Pineapple hot sauce

Method:

For breading mix:

1. Thoroughly mix all the ingredients together. 

For buttermilk brined chicken:

1. Whisk together the buttermilk with salt, cayenne pepper, garlic powder and paprika.

2. Pour over chicken and mix well.

3. Allow to brine for at least 2 hour (can brine overnight) in the fridge.

To cook:

1. Heat up vegetable oil or cottonseed oil in a large deep skillet or fry pan over medium heat. When oil is hot 160 degrees shallow fry chicken in small batches until golden brown and have an internal temperature of 75 degrees.

2. Season generously with chicken salt. Serve on a platter with hot sauce on the side