| Prep Time | 4 hours |
| Cook Time | 30 minutes |
| Servings |
people
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- 1½ kg Chicken Pieces of your choice
- 3 cups buttermilk
- 1 cup water
- ¼ cup Kosher Salt
- ¼ cup Granulated Sugar
- 1 tbsp Pepper freshly ground
- 2 teaspoon cayenne pepper
- 2 cups all-purpose flour
- 1 tsp onion powder
- 1 tsp Garlic Powder
- Rock Salt
- 1 tsp Pepper freshly ground
- ½ tsp cayenne pepper
- Flour Mix
- 3/4 cup buttermilk
Ingredients
For Buttermilk-Brine Marinade
For Flour Mix
For Coating
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- Take a large bowl. Add and mix all the ingredients for the buttermilk-brine marinade. Then add the chicken pieces into the bowl. Refrigerate the chicken pieces for a minimum of 4 hours or overnight before proceeding with this recipe.
- Take a large bowl. Combine the flour mix ingredients. Make sure all the powdered spices are adequately mixed.
- Take a rack and place it on a baking sheet. Remove the chicken pieces from the bowl and put them on the rack to drain the excess buttermilk-brine marinade.
- Divide the flour mix into two separate bowls. Take a piece from the rack and place it inside the first flour mix bowl. Dredge and press it properly so that the flour is coated evenly. Take this coated chicken piece and dip it in the buttermilk kept in a separate bowl. Then coat this dipped piece again in the second flour mix bowl and place it on the rack. This double dredging process will give a thick coating to your chicken pieces and will give them an extra crispy exterior.
- Take a deep bottomed vessel. Add oil to it. Once the oil is heated enough, immerse two to three pieces at once on medium flame. Let the pieces fry undisturbed for 3 minutes. Fry the chicken pieces until golden brown. Transfer the fried chicken on a rack and let it stand for 5 minutes before serving it hot. Fry the remaining pieces in batches.
Recipe Tip
For the chicken to attain its peak juiciness, make sure you marinate the chicken for a minimum of 24 hours to a maximum of 48 hours.
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FAQ
How does the Buttermilk-Brine Marination method help to get peak juiciness?
In the buttermilk-brine method, the acid from the buttermilk helps tenderize the chicken as it marinates. This allows the chicken to get its peak juiciness and you get to relish succulent and crispy bites.
Why is my Fried Chicken raw on the inside?
The chicken gets crispy on the outside and remains raw on the inside if the temperature of the oil is not proper. The oil and internal temperature of the chicken are crucial to making the perfect fried chicken. The oil temperature should be 170 degree Celsius. The internal temperature of the chicken should be 73 degree Celsius.