Fried chicken is a universally beloved dish, and preparing it at home allows for control over the quality of the meat. While fast-food outlets often use pressure fryers to achieve a juicy finish, a homemade version can benefit from a brining process with buttermilk, which not only enhances flavor but also tenderizes the chicken.

Preparation Time: 5 minutes
Marination Time: 4 hours or more
Cooking Time: 40 minutes
Serves: 2-3

Ingredients:

• 300ml buttermilk (see step 1)
• 2¼ tsp salt
• 6 pieces of chicken (preferably a mix of drumsticks and thighs)
• 110g plain flour
• 40g cornflour or alternative flours (rice or potato flour, see step 4)
• ½ tsp freshly ground black pepper
• ½ tsp smoked paprika
• ¼ tsp MSG (optional)
• Neutral oil (such as vegetable, sunflower, groundnut, or lard) for frying

Buttermilk is preferred for its optimal consistency, but if it is unavailable, you can create a similar mixture by whisking water into natural yogurt until it becomes pourable. Pour 275ml into a sufficiently large container for the chicken and mix in two teaspoons of salt. This helps the chicken retain moisture, resulting in a juicier texture.

While I favor using drumsticks and bone-in thighs, wings are also excellent. If opting for chicken breasts, consider halving them unless they are small. Traditionally, the skin is left on, but I prefer to remove it to allow the marinade to penetrate more effectively.

Add the chicken pieces to the buttermilk and stir until they are thoroughly coated. Cover the container and refrigerate for a marination period of four to twenty-four hours. It’s important not to exceed this time, as the meat may become mushy; however, even a brief marination of thirty minutes can enhance flavor.

In the meantime, combine the flours in a shallow bowl or large container. For a lighter, crispier coating, consider incorporating gluten-free flour; if only plain flour is available, simply add an additional 40g of it. Mix in the spices, including the extra quarter teaspoon of salt, and then rub in the remaining 25ml of buttermilk using your fingers.

Remove excess buttermilk from a piece of chicken and place it in the flour mixture. Generously cover the chicken with flour and press down firmly to ensure it is coated on all sides. Set the coated pieces on a rack over a tray and repeat this process with the remaining chicken. Alternatively, if using a container, you can place all the chicken in at once and shake to ensure even coverage.

Once all chicken pieces are coated, refrigerate them for at least thirty minutes. While you can fry them immediately, allowing them to chill helps the batter adhere better during cooking. There’s no need to allow the chicken to reach room temperature before frying.

Select a deep, heavy pot with a lid (like a cast-iron frying pan) and fill it with 2cm of neutral oil or melted lard. Heat the oil to 190°C over medium-high heat, using a thermometer for accuracy.

If you are frying in batches, preheat your oven on low. Carefully place half of the chicken into the hot oil, ensuring not to overcrowd the pan. Gently check to ensure the pieces are not sticking, then cover and fry for 10 minutes. At the halfway point, monitor the oil temperature, which should ideally be around 150°C, and adjust the heat if necessary or rearrange the chicken if it’s browning unevenly.

Flip the chicken pieces, increase the heat slightly, and continue frying uncovered until they are golden brown and fully cooked. Once ready, drain the chicken on a rack for at least 10 minutes, or keep warm in the oven. Remember to restore the oil to the correct temperature and remove any leftover bits before frying the remaining chicken.