Buttermilk Fried Chicken

Ingredients for 2 servings:

• 400 ml buttermilk
• 300 ml pickle juice
• 1 tbsp salt
• 2 tsp ground pepper
• 2 tsp Old Bay seasoning mix
• 1 tsp paprika flakes, hot or chili flakes
• 1 ½ kg chicken pieces (preferably thighs)
• 250 g wheat flour
• 35 g cornstarch
• 1 tbsp salt
• 1 tbsp pepper
• 1 tsp Old Bay seasoning mix
• e.g. frying fat

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 40 minutes

the best “Fried Chicken” recipe – tender, spicy, delicious

Combine buttermilk, pickle water, salt, pepper, and Old Bay seasoning in a saucepan or large bowl, mix together, and cover and marinate the boned chicken pieces overnight or 24 hours. Mix together the flour, cornstarch, salt, pepper, and Old Bay seasoning in a large bowl. Fill a saucepan or deep fryer with frying oil and heat to approximately 150°C. Remove the chicken pieces from the brine and place them in the flour without draining. Coat them thoroughly in the flour on all sides, let stand briefly, and shake again. Remove the chicken pieces from the flour and carefully place them in the hot oil using tongs. Fry piece by piece to prevent any overflow and the temperature from dropping too quickly. The temperature should not exceed 165°C. Fry for approximately 12 minutes on all sides, then remove the fried chicken, place it on a paper towel or a wire rack, and let it cook for approximately 2 minutes. Serve with Cajun or BBQ sauce. Cole slaw and potato buns are a perfect accompaniment. The “Old Bay” seasoning mix contains paprika, salt, cardamom, mustard seeds, pepper, ginger, cayenne pepper, celery, cloves, nutmeg, and bay leaf.