Southern Fried Chicken

Fried chicken is a dish you will find in the Southern states of the United States in many forms. I do not try to compete with these landmark restaurants, but sometimes it is not easy to get over to the states and still enjoy the taste of good fried chicken.

First of all, I have to tell you that this is getting a bit messy. And you need to prepare well ahead. And the kitchen will taste like a fryer. Having said that nothing should hold you back to do this dish.

Start the evening before

The best is to marinate the chicken overnight in the buttermilk marinade. Make sure to seal the chicken in the fridge well or else all your food will taste like garlic.

Use a good chicken

Do not buy the cheapest chicken.

Chicken is anyway not one of the most expensive products, but there is chicken and chicken. Even if you get tempted by the good looking chicken in a promotion that costs only 5 Dollar per kilo, go for the free range one that costs more. The taste, the tenderness and the good conscience will be reward enough.

Gluten free option

Since one of my sons has celiac disease, I use gluten free all purpose flour. The result is actually practically the same.

Be prepared to clean

Frying is usually not a very messy thing, but handling these double-coated chicken pieces will make your workplace messy. Trust me. And smelly. Trust me.

But knowing this and knowing the end result of smiling faces after the first bite, it is all worth it.

Ingredients

For 4 people:

6 chicken legs (results in 6 lower legs and 6 thighs) - alternatively also possible with chicken breast

2 tablespoons paprika

3-4 garlic cloves

1 tablespoon of salt

For the batter:

350 g all-purpose flour

100 g maize starch

1 sachet baking powder

4 tablespoons paprika

Adjust 1 tablespoon of salt according to taste

4 tablespoons garlic powder

4 tablespoons onion powder

1 tablespoon cayenne pepper

1 tablespoon white pepper

1 tablespoon dried herbs (thyme, oregano, parsley)

9 dl buttermilk

Preparation

Place the chicken pieces in a large bowl or a large Ziploc. Then season well with salt, paprika and crushed garlic.

Pour buttermilk over the marinated chicken and keep in the fridge for at least 4 hours (or overnight).

In a large bowl mix flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper. Alternatively to this spice combination, you can also use a purchased "chicken spice".

Remove all marinated chickens from the buttermilk and put the remaining marinated buttermilk aside.

Flour" the marinated chickens and in the flour mixture, then add them again to the buttermilk and "flour" again (twice in the flour)

Let the chickens rest for 10-15 minutes while you prepare oil. This helps the coating to stick better.

Heat the oil in a deep fryer or cast iron frying pan to 190 ° C. As soon as you add chicken, the temperature drops.

Using a pair of tongs, carefully and slowly add the chicken to the hot oil. Do not overfill the pan.

Fry the chicken pieces on all sides until golden brown

Drain the chicken on paper towels and then place it on a fireproof oven dish.

If necessary, bake the baked chicken pieces in the oven for about 10 minutes at 190° C. This ensures that the chicken pieces are really well done inside.