Buttermilk fried chicken

1.5 kg small chicken pieces, such as drumsticks and thighs, skin on
2 tbsp sweet paprika
1 tbsp each finely ground white and black pepper
500 ml (2 cups) buttermilk
For deep-frying: vegetable oil
500 gm plain flour
80 gm cornflour
350 gm fine white breadcrumbs
To serve: limes/lemons, halved

1 Place chicken in a non-reactive dish, season well with paprika, peppers and sea salt, add buttermilk, turn to coat, then marinate for at least 15 minutes, bringing chicken to room temperature.
2 Meanwhile, preheat oil in a deep-fryer or large deep-sided saucepan to 180C. Combine flours and breadcrumbs in a plastic bag, then drain chicken (discard marinade) and add to bag. Shake well to coat, stand for 5 minutes, then remove from bag, pressing in excess crumbs.
3 Deep-fry chicken in small batches to regulate the temperature of the oil until chicken is golden and cooked through (8-10 minutes for drumsticks, 10-12 minutes for thighs). Drain on absorbent paper, season with sea salt and serve with lime/lemon.
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1 Response to Buttermilk fried chicken

  1. Martha says:

    Varos,el pollo así me encanta,que deli esa receta.Besitos

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