For the marinade:
- 1 L buttermilk
- 50 ml of Dijon mustard
- 3 tablespoons salt
- 4 teaspoons ground black pepper
- 1 teaspoon cayenne pepper
- 1 chicken for frying
For frying the chicken:
- 6 cups wheat flour
- 1 tablespoon baking powder
- 1 tablespoon salt flakes
- 1 teaspoon ground black pepper
- 6 cups of peanut oil for frying
- First, we make the marinade. To do this, we beat 1 liter of Buttermilk with 50 ml of Dijon mustard, three tablespoons of salt, and four teaspoons of ground black pepper.
- Cut one small chicken, especially for frying into pieces, and pour the marinade over them. Cover and refrigerate for at least 6 hours. I was stirring it from time to time.
- For frying, mix 6 cups of wheat flour with one tablespoon of baking powder, one tablespoon of salt flakes, and one teaspoon of ground black pepper in a shallow dish.
- Remove the chicken pieces from the marinade and dredge them in the flour without removing the excess.
- We heat a high pot with 6 cups of peanut oil to fry over medium-high heat; it should reach halfway up the pot.
- Add four pieces of chicken and lower the heat to medium-low.
- Fry the chicken for 5 minutes and turn it over. Fry for 7 minutes and turn it over again, leaving it to finish frying for three more minutes.
- Remove the chicken and place it on a tray with absorbent paper to not get too much oil.
- Increase the oil to medium-high heat and repeat the process with the rest of the chicken.