Southern fried Buttermilk chicken Recipe
Chicken thighs coated in breadcrumb marinated in smoked paprika and garlic.
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15mins
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15mins
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1hr
- Chicken thigh(s) : 12 whole
- Cajun blend : 1 Tsp
- Smoked paprika : 3 Tsp
- Maldon salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
- Buttermilk : 150 ml
- Plain flour : 300 g
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ETAPE 1
Heat the fryer to 180*.
Heat an oven to 190* -
ETAPE 2
In a large bowl combine the Cajun spice, smoked paprika, cayenne pepper, salt and pepper with the buttermilk. Add the skinless chicken thighs and leave to marinate covered in the fridge for at least an hour.
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ETAPE 3
After resting, remove the thighs from the marinade, leaving justa mnmal amount on the meat. dip into the flour and allow to completely coat.
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ETAPE 4
Fry the chicken for about 5 mins until golden and crispy . Remove from the fryer and place the chicken on towel paper or a rack, over a roasting tray and ten into the oven to finish cooking for approximately 10 minutes.
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ETAPE 5
If you ar cooking smaller batches, feel free to cook the chicken completely in the fryer.
«Experiment with with different ground spices to give this recipe your personal touch. Using pieces on the bone may be preferable, however make sure to check that the juices run clear when cut through to the bone!»
