Buttermilk Fried Chicken

Buttermilk Fried Chicken

Ingredients

Dry

• 10 Chicken thighs
• 2 cups of Flour
• 4 seasoning stock cubes
• 2 tspns of salt
• 1 tspn of nutmeg
• 1 tspn of ginger
• 1 Tbspn of curry
• 1 Tbspn of Peri Peri
• 1 Tbspn of white pepper
• 2 Tbspn of Paprika/Dry Pepper

Marinade

• 1 bulb of Onion
• 2 cloves of Garlic
• 1 tspn of Ginger
• 3 cubes of Knorr
• 4 Tbspn of Worcestershire Sauce
• 1 Tbspn of Malt Vinegar
• 3 Tbspn of Soy Sauce
• 1 tspn of lemon Juice
• 1/2 tspn of salt
•  1 cup Buttermilk (or 1 cup milk and 1Tbspoon white vinegar)

For Frying 

• Vegetable oil

Instructions 

1. Mix all the ingredients for the marinade in a clean bowl
2. Put the chicken thighs in the bowl and cover.
3. Put the bowl in fridge for an hour and allow the chicken to marinate for at least 3 hours (you can leave in the fridge overnight).
4. In a separate bowl, mix all the dry ingredients properly and transfer into a ziploc bag or a brown paper bag.
5. Remove the marinated chicken from the fridge and transfer into the ziploc/brown paper bag
6. Shake vigorously, so that the chicken is completely coated.
7. Put vegetable oil in a deep frying pan, make sure that the vegetable oil is at least half way up so that it covers the chicken when it is being fried. Put on low-medium heat. (If the oil is too hot, it would not cook the chicken thoroughly

Tip:  To make that it is cooked throughly you’ll notice that the bubbles around the chicken (or whatever it is you are frying) would reduce. That means that the food is cooked all the way.

• Fry the chicken until it is golden brown and transfer to a plate that is lined with some paper towel to drain the oil
• Serve Hot.

Content and Image from afrolems