RECIPE: Krunchy Fried Chicken
2 cups flour
2 tbsp salt
2 tbsp pepper
4 tbsp paprika
1 tsp garlic salt
1 tbsp dry mustard
1 tbsp ground French thyme
1 tbsp dried sweet basil, ground
1 tsp oregano, ground
1 tbsp ginger powder
2 cups buttermilk
1.5kg whole chicken, cut into 8 pieces
Vegetable oil for frying
1 Mix the dry ingredients in large bowl. Set aside.
2 Place the chicken and buttermilk in a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes.
3 Place the dry mix in a Ziploc bag. When ready to cook, remove the chicken pieces from the buttermilk and shake off the excess liquid. Toss in the bag with the dryingredients.
4 Fill a large, heavy bottomed pan with enough oil to cover halfway up the largest piece of chicken. Heat the oil until small bubbles begin to form. Adjust the heat so that the oil bubbles are steady but not too rapid.
5 Working in two or more batches, place the coated chicken in the hot oil. After about 8 minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional 8 minutes or until nicely browned on both sides.
6 After frying, place the chicken on a metal baking tray covered with paper towels and transfer to a 200C oven to keep warm until serving.