BUTTERMILK OVEN FRIED CHICKEN FLOUR RECIPES

Steps:

• Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs.
• Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
• Put the buttermilk and egg in another bowl and lightly whisk until well combined.
• Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
• Using your other hand, roll the chicken in the spiced flour until covered all over.
• Place the chicken on a wire rack with a baking tray underneath. Now you’re ready to start frying.
• Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken.
• Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don’t overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone – it will be cooked when it reaches 73C.
• The oil temperature will drop when you add the chicken – adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.