Quarantining can become quite exhausting after some time, especially for people living alone. I have my highs and lows. But today I’m having a little high because I am cooking one of my favourite foods ever: FRIED CHICKEN. I am a sucker for juicy, tender, crispy chicken. Normally I don’t like frying at home because there’s always a bit of a mess and the kitchen takes on a certain frying smell, but how do I put it best? Desperate times call for desperate measures! It is my absolute favourite go ti comfort food and I happily share my recipe with you.
A litte note on the side: do NOT skip the brine. It is essential for all the juicyness and flavour of the chicken.
Buttermilk Fried Chicken
The ultimate buttermilk fried chicken recipe. Super crispy and juicy at the same time.
- 2 whole chicken legs with skin
- 1/4 l buttermilk
- 1 egg
- 1-2 tsp salt
- 2-3 cups of flour
- 1 tablespoon cayenne pepper or more if you like it spicier
- 1 tablespoon paprika powder
- 1 tablespoon garlic powder
- 1 tablespoon white pepper ground
- 2 l vegetable oil
- 2 large sweet potatoes
- 200 g sour cream
- 3 tablespoons chives
- Salt to taste
Sweet Potato Side:
Prick the sweet potato with a fork and place it on a baking tray covered with baking paper. Cook for 60-90 minutes at 190°C. (This process can be done while the chicken is being prepared)
Chop the chives and mix with sour cream, salt to taste.
Cut the top of the sweet potato and open it up a little before serving. Garnish with chive sauce. Serve with fried chicken.
Dissolve the salt in a bowl of lukewarm water. There should be enough water inside to cover the chicken completely. Then put the chicken in it and let it rest for at least 30 minutes - 1 hour.
Mix buttermilk with egg and a teaspoon of salt in a large mixing bowl. Mix the flour with cayenne pepper, paprika powder, garlic powder and white pepper in another bowl. Add a little salt.
Heat oil in a pot until the temperature reaches about 175°C. The pot should be big enough to hold both chicken legs. If you increase the quantities, do not fry more than 2 to 3 pieces at a time.
Take the chicken out of the brine, drain and pat dry.
Now we start with the breading. Dip the chicken in buttermilk and cover it completely with it, then toss it in the flour mixture and cover it completely with the flour. Press the flour on the chicken and get it fully covered. This procedure is repeated once again. So again into the buttermilk and again cover with the flour mix. Then carefully shake off the excess.
Carefully put it into the hot oil. Fry the chicken for about 25 minutes. If it turns brown too quickly, reduce the heat.
Take it out carefully and place it on a rack to drain for a few minutes. Then serve with sweet potato. Bon Appetit!
This post is also available in English!