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
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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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