spiced buttermilk fried chicken
- 2 teaspoons cracked black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon caraway seeds
- 1 teaspoon cayenne pepper
- 2 teaspoons sea salt flakes
- 2 cloves garlic, crushed
- 1.4kg chicken pieces
- 600ml buttermilk
- 3 cups (450g) plain flour
- 2 tablespoons baking powder
- vegetable oil, for deep-frying
- mayonnaise and lime wedges, to serve
- Place the pepper, paprika, caraway and cayenne in a mortar and pound with a pestle until finely crushed. Place half of the spice mixture in a small bowl, add the salt and mix to combine. Set aside.
- Place the remaining spice mixture in a large bowl, add the garlic and chicken and toss well to coat. Pour over the buttermilk and refrigerate for 40 minutes. Set aside.
- Divide the flour and baking powder between 2 large zip-lock bags. Divide the chicken between the 2 bags, discarding the buttermilk. Seal and shake to coat.
- Half-fill a large deep-sided saucepan with the oil and place over medium heat until the temperature reaches 180°C on a deep-frying thermometer. Cook the chicken, in batches, for 6–8 minutes or until golden and cooked through. Remove with a slotted spoon, drain on paper towel and keep warm. Sprinkle with the reserved spice mixture and serve with the mayonnaise and lime wedges. Serves 4.
tips + tricks
+ While the chicken is cooking, the temperature will drop from 180°C to 160°C. Bring the temperature back up to 180°C before starting the next batch.
+ To keep the chicken warm, place on a wire rack over an oven tray in the oven preheated to 150°C.
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