Serving for 4 to 6 Persons
Ingredients
For the chicken:
Oil
1 cup of buttermilk
Salt and Pepper for seasoning
8 chicken thighs
For the brine:
4 lemons, quartered
1 tablespoon of chopped thyme
2 bay of leaves
2 teaspoons of crushed garlic
2 teaspoons of chopped parsley
1 teaspoon of alt
6 black peppercorns
2 teaspoons of honey
For the coating:
5 oz (150g) of flour
3/4 oz (20g) of garlic powder
3/4 oz (20g) of onion powder
1 tablespoon of paprika
1 tablespoon of cayenne
1 tablespoon of salt
1 tablespoon of pepper
1 tablespoon of celery powder
Method
1. Make up a brine by adding all of the ingredients listed for the brine to a pan of water, and bring to the boil. Allow to cool completely, then add the chicken pieces. Leave for 6 hours.
2. Combine the flour, garlic powder, onion powder, paprika, cayenne and celery powder with 1 tablespoon of salt and 1 tablespoon of pepper and set aside for coating the chicken later.
3. Remove the chicken from the brine and pat dry with a cloth or paper towel.
4. Pour the buttermilk into a bowl, then divide the flour coating mix into two separate bowls.
5. One by one, dip the chicken thighs firstly into the flour coating mix, then the buttermilk, and then the coating mix again.
6. Now you are ready to deep fry the chicken at 325°F (160°C) for 4 to 6 minutes (depending on the size of the pieces) until brown and crispy.
7. Drain off the excess oil with paper towels before serving.
No comments:
Post a Comment