Yield: 4-6 servings
Crispy and crunchy on the outside, juicy and tender in the middle – that is what you get when you make perfectly fried chicken – iconic and achievable with this foolproof recipe.
Ingredients:
Marinade:
- 2 cups (500ml) buttermilk
- 1 tablespoon (15ml) hot sauce
- 1 tablespoon (15ml) Dijon mustard
- 1 tablespoon (15ml) fresh oregano leaves
- 3.5 lbs (1.8kg) whole chicken cut into parts
Frying:
- 3 cups (750ml) all-purpose flour
- 2 tablespoons (30ml) garlic powder
- 2 teaspoons (10ml) paprika
- 1 teaspoon (5ml) ground black pepper
- 2 tablespoons onion powder
- 1 teaspoon (5ml) baking powder
- Peanut oil for frying approximately 6 cups (1.5 liter)
Dipping sauce:
- 1 tablespoon (15ml) honey
- 1 tablespoon (15ml) sesame oil
- 2 tablespoons (30ml) Chili paste or Korean hot sauce or Sirachi
- 1 tablespoon of soy sauce
- 1 tablespoon (15ml) minced ginger
- 1 tablespoon (15ml) minced garlic
Method:
For the marinade mix together buttermilk, hot sauce, Dijon and fresh oregano in a bowl large enough to hold all the chicken.
Wash and pat dry chicken. Place the chicken in a bowl and allow to marinade overnight in the refrigerator.
Remove from refrigerator
In a medium bowl mix together the flour, garlic powder, paprika, black pepper and baking powder. Set aside.
Preheat oil to 350F (176°C).
Pick up each piece, shake off excess liquid and toss in the flour mixture.
Coat each piece evenly and place on tray.
Place 2-3 pieces into the hot oil and cook for 10-15 minutes until crispy and golden brown. Turning often. Juices should run clear when poked in the thickest part of the chicken.
Remove with a spider and place on a paper towel-lined tray.
Repeat with remaining chicken.
Keep chicken warm in oven.
To make the sauce combine honey, chili paste, sesame oil, soy sauce, ginger and garlic, in a small bowl.
Serve with hot fried chicken.