Buttermilk Fried Chicken By Dee Williams

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By Dee Williams

There are many versions of fried chicken, but I love to make the Dee-Licious version.

I served the fried chicken with coleslaw, yoghurt dressing and Sriracha mayonnaise.

Serves (3-4)

6 chicken drumsticks
2 ½ tablespoon Tabasco sauce
1 teaspoon mustard powder
1 ½ cup plain flour
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon of dried oregano
Salt & pepper to taste
600ml Buttermilk
Vegetable oil for frying

Combine buttermilk, mustard powder, Tabasco sauce and salt, mix well. Add the chicken drumsticks and coat in the buttermilk mixture and marinate overnight.

Mix the plain flour, onion powder, garlic powder, smoked paprika, cayenne pepper, oregano, salt, pepper and mix well. Drain the chicken from the buttermilk and dredge heavily in the flour mixture. Shake off any excess flour, lay in a wire rack and refrigerate for 30 minutes to help the coating set. 

Heat the oil in a large wok or a deep saucepan until the oil reaches 170 degree Celsius. Fry the chicken in batches, turning occasionally for 15-25 minutes, until golden brown and cooked through. 
Insert a thermometer into the thickest part of the chicken to check whether it is cooked properly, it should read 75 degree Celsius. Place chicken on a paper towel to allow oil to be absorbed. 
Serve with your choice of sides and sauces.

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