What you'll need for the brine:

• Half handful whole peppercorns
• 2 bay leaves
• 4 cloves garlic (minced fine)
• Handful lemon thyme
• Handful salt
• Handful brown sugar
• 1 litre water

 

What you'll need for the chicken and flour coating:

• 1 kg chicken thighs (skin on)
• 500 ml buttermilk
• 2 cups all purpose flour
• 2 tablespoon smoked paprika
• 2 tablespoon coriander seeds
• 1 tablespoon garlic powder
• 1 tablespoon cayenne powder
• Pinch of salt
• Pinch of pepper
• 1 litre vegetable oil

 

Step by Step Instructions:

• Pour half of the water (500mls) into a pot, add in all the brine ingredients, bring to the boil for 3-5 mins then add in remainder water and allow to cool
• Place chicken thighs in with the brine mix, cover with baking paper to ensure chicken is submerged and leave in the fridge overnight 
• Place chicken, herbs and garlic into a zip lock bag using tongs, fill the zip lock bag with buttermilk and ensure all chicken is coated and leave in the fridge for another 8 hours (you don't want to miss this step)
• Add in flour, paprika, coriander seeds, garlic power, cayenne powder, salt and pepper into a bowl and mix with a fork until all is mixed in together. Coat the chicken in the flour mix and set aside for frying
• Pour in a deep pot and heat to 180 degrees celsius (or until smoky) and fry chicken pieces until golden brown then place on a tray and bake in the oven at 150 degrees celsius for around 40 mins (or until fully cooked).
• Serve with a wedge of lemon or side slaw
• Enjoy

 

Questions People Also Ask:

What does buttermilk do for fried chicken?

• Buttermilk has the potential to tenderize chicken without making it tough or chewy because of its mild acidity. Buttermilk also aids in making the chicken lovely and flaky when it is dredged in the dry flour mixture.

 

How long can you leave chicken in buttermilk for?

• 48 Hours max, however recommended within 12hours to avoid changing the texture and consistency of the chicken

 

Why does the flour mixture fall off buttermilk chicken?

• Chicken thighs are cooked too close together
• Too much grabbing or stirring in the pot when frying
• Excess flour coated on the chicken before frying

What is the secret to good fried chicken?

• The Brine (ensured maximum juiciness)
• The Chicken (thighs have more flavour than breast)
• The Buttermilk (provides acidity and flavour)
• The Herbs & Spices (for taste)

Does buttermilk change the taste of chicken?

• Yes, only slightly however the main reason is to tenderize the chicken and make it soft and juicy

Why isn't my fried chicken crispy?

• Oil is too hot or low, aim for 180-190 degrees celsius for maximum crispiness 

Can I use milk instead of buttermilk to soak chicken?

• Yes, however regular milk is much less acidic than buttermilk and will not tenderize as well. An alternative could be to add in a squeeze of lemon juice or a tablespoon of vinegar to the milk for acidity.

How do you keep fried chicken crispy?

• Cover loosely and allow for air to pass through releasing moisture preventing the chicken going soggy

What is the best flour to use to fry chicken?

• All purposed flour, it has a neutral flavour which is great for carrying the herbs and spices and also gives the skin a nice golden colour.

How can I stay up to date with new recipes ?

• ? Subscribe below
• ?Share this with your family and friends
• ?Keep on smiling

 

Made With ❤️ & ☕