• 10servings
  • 150minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1 1/35kg) whole chicken, cut into pieces

  2. 1 litre buttermilk

  3. 2 tablespoons hot pepper sauce

  4. 1 teaspoon cayenne pepper

  5. 375g plain flour

  6. 1 tablespoon cayenne pepper

  7. 2 teaspoons garlic granules

  8. 1 teaspoon paprika

  9. salt and ground black pepper to taste

  10. 1 litre vegetable oil for deep frying

Instructions Jump to Ingredients ↑

  1. Sprinkle the chicken pieces with salt and pepper and place them in a deep-sided baking dish.

  2. Whisk together the buttermilk, hot pepper sauce and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces and cover the dish with cling film. Refrigerate for about 2 hours to marinate.

  3. Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.

  4. Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika and salt and pepper to taste in a large plastic resealable bag; shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag and shake well to coat the chicken pieces with seasoned flour.

  5. Heat oil in a deep fat fryer or large saucepan to 180 degrees C. Gently place chicken pieces into the hot oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on kitchen towels.


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