KFC Style Fried Chicken
- Chicken thighs 4 pce
- Chicken drumsticks 4 hfl
- Flour 340 g
- Buttermilk 500 ml
- Paprika 1 tbs
- Oregano 1 tbs
- Salt 2 tbs
- Pepper 1 tsp
- Cumin 1 tbs
- Cayenne pepper 1 tbs
- Garlic granulates 1 tbs
- Hot chili powder 1 tbs
- Jerk chicken seasoning 2 tbs
- Vegetable oil 1 l
Take a large bowl and add the chicken pieces. Season them with salt and add the buttermilk over them. Cover the bowl and let the chicken rest for about an hour.
Preheat the oil in a large deep thick bottomed pan. Make sure to heat the oil slowly on low heat approximately for 20 minutes.
Take another bowl and add in the flour and the seasonings. Give it a good mix to make sure it's well combined.
Take a piece of chicken, remove it from the buttermilk and add it into the flour mix. Press the batter onto the chickens both sides, then place the chicken back into the buttermilk and repeat the process one more time. When the second coting is done place the battered chicken on a plate until the oil is ready.
To check if the oil is hot enough take a small piece of batter and drop it in the oil. If it comes back to the surface and the oil starts to bubble around it then it's ready. Place approximately 3-4 pieces of chicken in the oil at a time as you don't want to overcrowd it.
If you decided to go with the upper thighs they will need to be cooked on a low heat for approximately 16-18 minutes and drumsticks between 14-16 minutes.
Flip the meat halfway so that the meat can cook evenly. When the time is up and the chicken's coating is golden brown, remove it from the oil and place it on paper towels to get rid of the excess oil.