Buttermilk fried chicken

Ingredients

• 1.2 kg bone-in, skin-on free-range chicken pieces
• 500 ml buttermilk
• 250 g T55 all-purpose flour
• 50 g cornstarch
• 3 tsp fine salt
• 2 tsp ground black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cayenne pepper
• 1 tsp dried thyme
• 2 pieces eggs
• 1 tbsp hot sauce such as Tabasco
• 1 tsp baking powder
• 1.5 l sunflower oil for frying
• to taste fleur de sel

Method

1. Mix the buttermilk with a portion of the spices, salt, and hot sauce, then submerge the chicken; cover and let marinate in the refrigerator until the meat is flavored and slightly tenderized.
2. Take the chicken out of the refrigerator and let it lose its chill while you prepare the breading; it needs to come up to temperature slightly without sitting out too long.
3. In a large dish, mix the flour, cornstarch, baking powder, and the rest of the spices; in another dish, beat the eggs with a little buttermilk taken from the marinade until smooth.
4. Drain each piece of chicken, dredge it in the spiced flour, then dip it into the egg mixture, and once more in the flour; press firmly to form a thick and craggy crust.
5. Place the breaded pieces on a wire rack and let rest until the coating looks slightly moistened and sticks well to the chicken.
6. Heat the oil in a Dutch oven or deep skillet; it is ready when a pinch of flour sizzles vigorously without burning immediately.
7. Fry the chicken in small batches, without overcrowding the pot, turning it gently until the crust is golden brown and very crispy, and the escaping juices run clear. Cook until fully done throughout.
8. Drain on a wire rack rather than on paper towels, sprinkle lightly with fleur de sel while the crust is hot, then let rest for a few moments before serving.

Nutrition

Per serving

Energy

823.7 kcal

Protein

70.85 g

Carbohydrate

66.63 g

Fat

28.57 g

Fibre

3.78 g

Calcium

1371.68 mg

Iron

4.19 mg

Magnesium

150.04 mg