I'm the cook of a family of 5 kids and a wife
This is for a Buttermilk Fried Chicken
4 free range chicken thighs
4 free range chicken drumsticks
500 ml (2 cups) buttermilk
1 litre (4 cups) vegetable oil (canola oil) or any flavourless oil e.g. sunflower, groundnut, canola
300 g (2¼ cups) plain white flour (all purpose flour)
1-2 tsp smoked paprika
1/2 tsp (½ tsp) garlic powder
1-2 tsp cayenne pepper
1 pinch salt and black pepper
You need something with a high smoke point I used sunflower oil, but groundnut, vegetable shortening, peanut oil or even lard will all work great. If you're unsure, check the packet - some brands will specify whether the oil has a high smoking point.
Olive oil isn't suitable, as it has a very low smoke point; meaning your kitchen will quickly fill with smoke!
So here's a list of some commonly used fried chicken coating ingredients you could try:
Allspice - similar to nutmeg, but with a more aromatic, fruity flavour.
Onion powder - gives the fried chicken a more savoury flavour.
Thyme - Paired with allspice, white pepper and chilli, thyme gives the fried chicken a Caribbean Jerk flavour.
Or you could go off book and add seasonings from other cuisines to give your chicken a twist.
Sumac - this Middle Eastern staple spice would work well for a fresh, citrus tang.
Curry powder - Curried fried chicken sounds so wrong it has to be right! Other Indian spices like asafoetida, methi or cumin would work beautifully too.
Katsu curry sauce flavourings - cut out the middleman and create a Japanese-inspired Katsu chicken coating without the need for the katsu sauce.
Lift your chicken out of the oil and try to insert the thermometer as deeply as possible without touching the bone. It should be at least 75C.
The oil should be 170C-180C and the cooked chicken should be at least 75C.
If you use an air fryer heat your air fryer to 200C, use a mister/spray oil to control the amount of oil, and don't overcrowd the container or left the pieces touch
In short
INSTRUCTIONS
Place the chicken in a bowl, add the buttermilk and a good pinch of salt and pepper and mix well.
Cover with cling film and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking.
Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish.
Place over a medium heat until the oil reaches 170C (340F) or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
Put the flour on a plate and mix with the spices and a pinch of salt and pepper.
Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. Leave in the flour for a couple of minutes to soak up any excess moisture.
Fry the chicken in a single layer (you might need to do in batches), turning constantly for 25-30 minutes, until evenly golden.
Drain on kitchen paper and serve warm.
For yours
https://www.masterclass.com/articles...ed-rice-recipe
https://www.tiktok.com/@andy_cooks/v...00799395630337
https://www.youtube.com/watch?app=desktop&v=puUR1oxnNP0