Recipe

12 pieces of chicken, different parts

Juice of 1 lime

2-3 cups of canola oil

BUTTERMILK BRINE:

6 cups of buttermilk

1 tablespoon dried ground sage

1 tablespoon onion powder

1 tablespoon dried oregano leaves

3 tablespoon green seasoning

1 teaspoon cruched red pepper

2 teaspoon fresh ground ginger

1 teaspoon ground coriander

1 tablespoon ground garlic powder

1 tablespoon cayenne pepper

1 tablespoon salt

1 tablespoon ground black pepper

2 eggs

FOR THE DREDGE:

3 cups of all purpose flour

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon cayenne pepper

Directions

Trim any loose skin and fat from around the chicken pieces. Squeeze the juice of the lime over the chicken pieces, rub it in with your hands.

Rince the chicken pieces under running water, drain.

In a big bucket or tub with a lid, add all the ingredients under the Brine and whisk together to mix well.

Add in the pieces of chicken to the buttermilk brine. Mak esure all the pieces are fully covered by the brine. Cover with a tight lid or tin foil. Place the container in the refridgerator for 24 hours.

After 24 hours remove from the fridge and the brine and allow to drain on awire rack set over a cookie sheet for 30 minutes.

In a large bowl add all the ingredients for the Dredge and mix together.

Heat the oven to 200 degrees.

Heat a large skillet on the stove to 325 degrees or your oil fryer.

It is important that the oil is at 325 degrees.

Start adding pieces of chicken to the flour dredge1 or 2 at a time. Coat each piece of chicken in the flour really well.

Place on another Wire rack over a cookie sheet. Once all the pieces are coated with flour allow to site another 30 minutes.

Yes the coating will look wet and sort of soggy after a while…that is exactly what we want!

Once the oil is up to the correct temp, start frying the chicken 2-3 pieces at a time. Do NOT crowd the pan. As this will reduce the temp of the oil which is not good.

Allow to cook for 12 minutes each, flipping when necessary if your chicken is not fully submerged in the oil. Once the chicken is golden brown remove from the oil and drain on a wire rack over another cookie sheet and place it in the oven to keep warm until all the chicken is fried.

Enjoy the most tasty, cruchy Fried Chicken ever!

***I added eggs to my brine because it will help later on to stick the flour base to the chicken.

The dredge will look soggy when it is on the chicken, that is very good! This is what make the skin crispy.

IMG_6736

IMG_6746

IMG_6738

IMG_6765

 

 

 

 

Print Friendly