Southern Fried Chicken Batter

Southern Fried Chicken Batter

INGREDIENTS

Marinade

  • 500 mL (2 cups) buttermilk
  • 7.5 mL (1 ½ tsp.) salt
  • 7.5 mL (1 ½ tsp.) onion powder
  • 7.5 mL (1 ½ tsp.) garlic powder
  • 5 mL (1 teaspoon) cayenne pepper
  • 2.5 mL (½ tsp.) allspice
  • 8 chicken drumsticks with bone and skin
  • 8 thighs with bone and skin

Breadcrumbs

  • 450 g (3 cups) unbleached all-purpose flour
  • 7.5 mL (1 ½ tsp.) mild smoked paprika
  • 7.5 mL (1 ½ tsp.) cayenne pepper
  • 7.5 mL (1 ½ tsp.) garlic powder
  • 7.5 mL (1 ½ tsp.) onion powder
  • 7.5 ml (1 ½ tsp.) mustard powder
  • 7.5 mL (1 ½ tsp.) salt

Spicy mayonnaise

  • 250 mL (1 cup) mayonnaise
  • 15 mL (1 tablespoon) sambal oelek (chili sauce)
  • 5 mL (1 teaspoon) honey

PREPARATION

Marinade

  1. In a bowl, mix buttermilk, salt, and spices. Add chicken and coat well. Cover and refrigerate for 12 hours.

Breadcrumbs

  1. In a large bowl, mix flour, spices, and salt.
  2. Preheat oil in a deep fryer to 165°C (325°F). Line a baking sheet with paper towels.
  3. Remove chicken from marinade without over-drying—coat chicken in flour mixture. Dip chicken a second time in marinade and coat again in flour mixture. Shake off excess. Set aside on a baking sheet.
  4. Fry four to five pieces at a time for 15 minutes. Watch for splattering. If using a thermometer, it should read 82°C (180°F) when inserted in the center of a piece without touching the bone. Drain on the plate. Continue cooking with the remaining chicken.

Spicy mayonnaise

  1. Meanwhile, in a bowl, mix all ingredients. Serve with the fried chicken.

1 Comment

  1. Dolores

    Keep sharing your recipes

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