Forbidden Fried Chicken
Crispy Southern-style fried chicken
Juicy, crispy fried chicken thighs marinated in buttermilk and coated in a perfectly seasoned flour mixture for that irresistible crunch.
Equipment
Ingredients
Main Ingredients
chicken thighs (skin-on, bone-in)
800 g
buttermilk
500 ml
all-purpose flour
200 g
cornstarch
50 g
paprika
15 g
garlic powder
10 g
onion powder
10 g
salt
10 g
black pepper
5 g
sunflower oil
1000 ml
Instructions
Prepare the chicken
Cut chicken thighs into serving pieces and season lightly with salt and pepper.
Marinate in buttermilk
Place chicken pieces in buttermilk and let marinate for at least 30 minutes.
Prepare coating mixture
Mix flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper in a large bowl.
Coat the chicken
Remove chicken from buttermilk and coat thoroughly in the flour mixture, pressing to adhere.
Heat the oil
Heat sunflower oil in a deep pot to 175°C for frying.
Fry the chicken
Fry chicken pieces in batches for 12-15 minutes until golden brown and cooked through.
Drain and serve
Remove chicken from oil and drain on paper towels. Serve hot and crispy.
Original recipe
Storage
Store in airtight container. Reheat in oven to maintain crispiness rather than microwave.
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