Buttermilk Fried Chicken
Fried chicken, best eaten with mates, oh and coleslaw, fries and soft buns of course!
Superbo crispy fried chicken best served with coleslaw, soft rolls and home made chips
Method
70 gm sea salt
8 chicken thigh fillets
Grapeseed oil for frying
500 ml buttermilk (2 cups)
300 ml milk
4 egg whites
350 gm plain flour
50 gm rice flour
2 tsp each onion powder and sweet paprika
1 tsp each finely ground white pepper, garlic powder, finely ground dried thyme and dried oregano
½ tsp cayenne pepper
Method
Bring salt and 2 litres water to the simmer in a large saucepan over high heat, stirring to dissolve. Cool completely, add chicken and refrigerate to brine overnight.
Bring a large saucepan of water to the boil over medium-high heat, drain chicken, add to boiling water and cook until just cooked through (8-10 minutes). Drain and set aside.
Heat oil in a large saucepan (unless you have a fancy frier - then use that). If you don’t have a thermometer I usually put a little bread crumb in and see if it sizzles up, then you know it’s ready to go.
Combine buttermilk and milk in a bowl.
Whisk egg white to soft peaks in a separate bowl or kitchen aid mixer, then fold through milk mixture.
Combine flours, onion powder, spices, garlic powder and herbs in a separate bowl again.
Dip chicken in milk mixture, dust with flour mixture, then repeat. Deep-fry in batches, turning occasionally, until golden and hot. Drain on absorbent paper.
Serve with soft brioche rolls and crispy cold coleslaw.