Fried Chicken

A family favourite of ours... it'll soon become a sure-fire winner for your family too. 

INGREDIENTS

2kg chicken thigh fillets
600ml buttermilk
2 tsp salt
450g unbleached all purpose flour and 2 tsp baking powder (or 450g self raising flour)
15g Spaghetti herbs
3 sachets of Chicken soup
40g Celery salt
3 tsp Garlic powder
4tsp cayenne pepper (optional)
Peanut Oil for frying. 

METHOD

  1. Pour buttermilk into a dish and stir in salt. 
  2. Add chicken pieces to dish, cover with glad wrap and refrigerate for more than an hour. Preferably overnight. 
  3. Whiskflour, baking powder, spaghetti herb, chicken soup, celery salt, garlic powder, cayenne pepper in a bowl. 
  4. Heat oil over a medium high heat. 
  5. Throughly coat chicken pieces in the flour mixture, about 5 pieces a time.  Shake off excess and fry until deep and golden brown. 
  6. For stove top fry for 8 mins, covered with lid for 4 mins, open lid, turn chicken over and fry for a further 4 mins. 
  7. Place fried chicken on a wire rack to drain, do not place on paper towels as it goes soggy.
 
 
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