Buttermilk Fried Chicken

With this particularly crunchy and bland version, F&W's Grace Parisi created chicken fried to perfection. Seasoning the buttermilk with a pinch of chili ensures a nice meaty texture, while at the same time soaking the flour mixed with garlic and onion powder provides a crunchy, delicious crust in every bite.

* ingredients :

° Three chicken thighs on the bone
° Three chicken thighs
° 2 teaspoons salt
° 1 teaspoon pepper
° 1 teaspoon of thyme
° 1 teaspoon paprika
° 1 teaspoon white pepper
° 1 teaspoon garlic powder
2 cups of milk (480 ml)
+ bread
° 2 cups all-purpose flour (250 g)
° 1 teaspoon salt
° 1 teaspoon pepper
° 1 teaspoon paprika
° 1 teaspoon garlic powder
° Half a teaspoon of hot pepper
° frying oil

* To prepare:

In a large bowl, mix the dagger with all the dressing ingredients. Stir to make sure each piece of chicken is evenly covered, then cover with cling film and let cool for about an hour.

Combine all breadcrumb ingredients in a large bowl, then roll the seasoned portions into the flour, discarding the excess. Repeat with the chicken relaxer.

Heat the oil in a frying pan over a high temperature of about 350 degrees Fahrenheit.

Fry 3-4 pieces at a time for 15-20 minutes until the bread is dark golden brown, flipping it a few times to make sure the bread is cooked choppy and is not burning now. The oil temperature should drop to about 320 degrees F .
Place the chicken on a paper towel or wire rack and leave for 10-15 minutes.

Enjoy !