Fried Friday Chicken..

So it’s the weekend!!
I’m excited I get to indulge! I’m not sure what I’m gonna make, but I have a suggestion for you, this Crispy Fried Chicken is the perfect!

It’s brined in buttermilk overnight, and that leaves it super moist and ultra juicy!!
But you gotta be careful when frying, if the oil is too hot, the batter browns much too quick, and you’ll be stuck with undercooked chicken, nobody wants that!!IMG_4250

You’ll need:
8 pieces of chicken
2 cups of flour
1 Tsp salt
1 Tsp cayenne pepper
1 Tsp paprika
1 Tsp mixed herbs
1 Tsp Garlic Powder
1 Cup Buttermilk
3 Eggs
Enough Oil to deep fry your chicken

How To:
Season your chicken with salt and then cover with buttermilk and store in the fridge for at least 3 hours (the longer, the better so I’d advise overnight)

Once the chicken has been brined, remove from mixture and clean the excess buttermilk.IMG_4247

Mix all your spices and herbs with the flour.
Prepare your eggs in a separate dish, so you can dip your chicken in them.
Coat your chicken with the egg, and then the flour, then again in the egg, and back into the flour. This time shake it around in the container so there are bits hanging on the chicken.

Once done, place the chicken in the fridge for 30 mins.

While this is happening, start to heat your oil at a high temperature, and once it’s super hot, reduce the heat by half and immediately add your chicken. Bigger pieces will fry for 8 minutes on each side and smaller ones for about 6 on each side or until your chicken is super crispy and a beautiful golden colour.

Serve with a lovely coleslaw or whatever your heart desires!


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