SOUTHERN FRIED CHICKEN

This is perfect finger food and loved by all.  It can be done in advance but nothing beats freshly cooked fried chicken! This recipe is adapted from the master himself Thomas Keller. It is the best fried chicken ever!!

4-6 servings

ingredients

1.5 kg chicken drumsticks

6 cup buttermilk

5 Tbsp garlic powder

5 Tbsp onion powder

4 tsp paprika

4 tsp cayenne pepper

1 tsp black pepper

4 tsp salt

3 lites oil for frying (peanut, canola etc)

Method

Marinate the chicken drumsticks in the buttermilk for at least 2 hours.

Combine all the next 6 ingredients to make the coating.  Put it into a ziplock bag or something similar and set aside.

Drain off the excess buttermilk from the chicken and put 3-4 pieces into the flour mixture. Toss to coat in the bag ensuring well covered. Continue until all the chicken is coated. Lay single layer on greaseproof paper in the fridge until crumbs absorb into the buttermilk (1 hour)

Heat the oil in a deep sided heavy based pot until the oil reaches 160C. Cook the chicken in batches so you don’t overload the fryer. Turn once or twice throughout cooking and cook until crisp and the chicken is cooked (13 minutes).

Drain and sprinkle with salt.