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Crispy fried chicken
Crispy fried chicken
0 Likes
Prep Time:
360 minutes
Cook Time:
40 minutes
Total Time:
400 minutes
Tenderize and flavor fried chicken by marinating it in buttermilk.
Ingredients:
  • 75g sea salt flakes
  • 2.5L (10 cups) water
  • 4 chicken marylands, skin on (or 4 legs and 4 chicken thigh cutlets)
  • 500ml (2 cups) buttermilk
  • 60ml (1/4 cup) water
  • 300g (2 cups) plain flour
  • 4.80 gm sea salt flakes, extra
  • Canola oil, to deep-fry
Instructions:
  • In a large saucepan over medium heat, combine salt and water. Stir for 2-3 minutes until salt dissolves. Remove from heat and let it cool completely.
  • Cut the marylands in half through the thigh joint to separate the thigh and drumstick. Place the chicken in a glass or ceramic dish, pour over the salt mixture, cover, and refrigerate for 6 hours to brine.
  • After brining, gently dry the chicken with a paper towel. Transfer it to a glass or ceramic dish and pour buttermilk over it. Cover and refrigerate for 8 hours or overnight to marinate.
  • Take the chicken out of the buttermilk and gently dry it. Poach the chicken in simmering water for 10 minutes until cooked through. Drain and let the chicken cool completely.
  • Gently whisk eggs and water in a bowl. Mix flour and additional salt on a plate, then season with pepper. Dip chicken in the egg mixture, then generously coat with flour, shaking off excess. Set up a wire rack on a baking tray. Heat oil in a saucepan or deep-fryer to 180°C over medium-high heat. Deep-fry chicken in batches for 3-4 minutes until crispy and golden. Drain on the rack and sprinkle with sea salt flakes. Serve hot with lime wedges.

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