ButterMilk Fried Chicken

Every once in a while we all like to splurge out on some comfort food.

Usually, I honestly tend to just give cheese factory a visit, I.e. the perfect comfort food heaven. This time though I attempted to make buttermilk fried chicken at home alongside some buttermilk biscuits. In the quest of getting the ingredients for my comfort dish, I couldn’t find buttermilk which was the main ingredient in this recipe so I attempted to make it at home. Not going to lie, buttermilk biscuits were an ultimate fail but the fried chicken was so good and spot on, that it is now two days later and I’m craving it again!

In this blog post, I will showcase the ingredients in making the buttermilk fried chicken and I will be adding a link to a buttermilk recipe I enjoy and is easy to follow.

Ingredients:

Each chicken, cut into 8 pieces you will need –

2 cups buttermilk – I used Yogurt, perfect substitute for buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
2 tablespoon of tandoori masala spices
1 tablespoon of cayenne pepper
1/2 teaspoon of rosemary
1/2 teaspoon of coriander
1/2 teaspoon of Dijon mustard powder
1/2 teaspoon of onion powder
1/4 teaspoon garlic powder
About 1 teaspoon of Jaime Oliver chicken BBQ spices
Freshly ground pepper

Note: You can alter whatever you want in the spices, it goes back to the preference of seasoning and how much you tolerate spicy food.

Method:

Toss the chicken, in 1 teaspoon of salt in a bowl. Then add all your prefered spices and Cover. Refrigerate for an hour.
Add the yoghurt or buttermilk and keep in room temperature for 15 – 20 minutes.
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour, paprika, cayenne pepper, pepper and the garlic powder in a shallow bowl (you can add the spices you like). Remove the chicken from the buttermilk, shake off the excess and roll in the flour mixture. Place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
Serve hot or at room temperature with a side of gravy or coleslaw.