Crispy Fried Chicken

Ingredients for 4 servings:

• ½ kg chicken meat, e.g. breast fillet or wings
• 1 liter buttermilk
• 300 g flour
• 1 tbsp paprika powder
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp chili powder
• 1 tbsp garlic granules
• 1 tbsp onion powder
• 4 liters of oil, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

yes… like Kentucky Fried or Popeyes…

Season the chicken pieces to taste in a bowl (salt, pepper, etc.; the amounts given are not binding) and stir to distribute the seasonings evenly and rub them into the meat. Pour buttermilk over the chicken until completely covered and let it sit in the refrigerator for at least 6 hours. Depending on the container used, more buttermilk may be needed than indicated. Mix the flour with 1 tablespoon of each desired seasoning. I use the ones listed above. The breading shouldn’t be very strong, just crispy and not too bland. Don’t overdo it with the seasonings. The flavor comes from the chicken. Drop the chicken pieces directly from the buttermilk into the flour mixture and coat thoroughly with the flour mixture. Always prepare as many pieces as will go into the fryer for each frying cycle. Slide them directly from the flour mixture into the 170°C oil and fry for 15-20 minutes, depending on the desired browning. Place a wire rack on a baking sheet and set the oven to 80°C. Place the chicken pieces on the wire rack after frying. This way, they stay warm and the fat drips onto the baking sheet. Serve with coleslaw and buttermilk biscuits, along with a cold beer.