SOUTHERN-FRIED-CHICKEN

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SOUTHERN-FRIED-CHICKEN
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SOUTHERN-FRIED-CHICKEN

INGREDIENTS
Marinade
  • five hundred  ml (two cups) buttermilk
  • 7.5 ml (1 ½ tsp) salt
  • 7.5 ml (1 ½ tsp) onion powder
  • seven.garlic powder
  • pepper
  • 2.5 ml (half tsp) allspice
  • eight chicken drumsticks with bone and skin
  • eight thighs with bone and skin
  • four hundred fifty flour
  • 7.5 ml (1 ½ tsp) mild smoked paprika
  • 7.5 ml (1 ½ tsp) cayenne pepper
  • 7.5 ml (1 ½ tsp) garlic powder
  • 7.5 ml (1 ½ tsp) powdered mustard
  • 7.5 ml (1 ½ tsp) salt
  • Spicy mayonnaise
  • two hundred fifty ml (one cup) mayonnaise
  • fifteen ml (1 tbsp.) sambal oelek
  • five ml (one tsp) honey
PREPARATION
Marinade
In a bowl, mix the buttermilk, salt and spices. Add the chicken and coat well. Covering & refrigerate eleven h.
In a large bowl, combine the flour, spices and salt.
Preheat the oil in the fryer to 165°C (three hundred twenty five °F). Line baking sheet with towel-paper.
Remove the chicken from the marinade without drying it too much. Coat the chicken in the flour mixture. Dip a second time in the marinade and coat it again in the flour mixture. Shake to remove excess. Reserve on a baking sheet.
Fry four to five pieces at a time for 15 minutes. Watch out for splashes. If you are using a thermometer, it should read eighty two °C (180°F) when inserted into the center of a piece without touching the bone. Drain on the plate. Continue cooking with the rest of the chicken.
Spicy mayonnaise
Meanwhile, in a bowl, combine all the ingredients. Serve with fried chicken.
Enjoy !
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