Southern Fried Chicken

Southern Fried Chicken - The buttermilk in this recipe is what makes all the difference. Letting the chicken pieces marinate in the buttermilk mixture gives it a rich, creamy, distinct buttery taste and juiciness on the inside.

INGREDIENTS:

• Chicken pieces - Thighs, Drumsticks, Wings, Breast (any or all)
• Buttermilk (about 60 ml per piece for marinating)
• 1 1/2 cups Flour
• 3 tbsp Cornstarch
• 1 cup Breadcrumbs
• Salt & Pepper
• Cayenne Pepper
• Paprika powder

PROCEDURE:

1. In a large bowl, combine flour, cornstarch, breadcrumbs, cayenne, paprika, salt, and pepper.
2. Pour in buttermilk (seasoned with a pinch of salt) inside a zip lock bag or container and put the chicken pieces in. Let marinate (the longer time, the better) in the refrigerator.
3. Turn on the stove and heat the oil. We will be deep-frying so it is important to have enough oil to cover the whole chicken piece.
4. Take out the chicken pieces from the marinade and dredge in the dry ingredients, making sure each chicken piece is evenly and thoroughly coated. Let rest for 5 minutes until the chicken is at room temperature.
5. When the oil is hot enough (dip a chopstick into the hot oil and see if bubbles quickly form), slowly and carefully place each chicken at a section of the cooking area. It is important not to overcrowd the pan with too many chicken pieces frying at the same time.
6. Cover the pan and let cook for about 10-15 mins. Inspect the chicken pieces for a golden brown color, this tells us they are ready.
7. Place the cooked chicken pieces on an elevated wire rack with a sided tray lined with paper towels at the bottom.
8. Consume immediately as the outside skin tends to lose its crispiness once aerated for a long time.