Preparation
- In a large bowl, mix the chicken pieces with the buttermilk, salt, both peppers, oregano, paprika and garlic powder so that every piece is coated all over. Cover and marinate in the fridge for at least 1 hour, ideally 4 hours.
- In a second bowl, mix the flour, salt, pepper, paprika, garlic powder and cayenne pepper.
- Heat the oil to 180 °C in a deep frying pan or wide pot.
- Lift the chicken pieces out of the marinade, turn them in the flour until coated all over and shake off the excess flour.
- Lower 3 to 4 pieces at a time into the hot oil and fry for 15 to 20 minutes, turning several times, until the coating is a deep golden brown. The oil temperature may drop to about 160 °C meanwhile. The pieces are done when the juices run clear.
- Leave the finished chicken to drain and rest on a rack or kitchen paper for 10 to 15 minutes before serving.
Drink with it
Sparkling wine · excellent match
Champagne or Crémant, brut
The well-known pairing for fried chicken: bubbles and high acidity cut the frying fat, and the brioche note of the sparkling wine suits the crisp crust.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · excellent match
Pilsner or pale lager, ice cold
Carbonation and fine hop bitterness dissolve the fat of the coating and clear the palate for the next bite.
Pils or Helles: What's the Difference?London dry gin · excellent match
London Dry gin as a gin and tonic with lots of ice and lemon peel
Fried food is the home ground of the gin and tonic: quinine bitterness and carbonation cut the frying fat of the buttermilk coating, while juniper and citrus pick up the oregano and pepper.
London Dry Gin: does it have to come from London?IPA · good match
IPA with citrus and resin notes
Hop bitterness and citrus aromas stand up to the toasted crust; the cayenne is mild enough that the bitterness does not push it up.
What Is an IPA? Hop Aroma with Many Faces