Chef Fe’s Buttermilk Fried Chicken

INGREDIENTS

• 8-10 pieces raw chicken thighs and drumsticks
• 1 ½ cups buttermilk
• 2 tbsp hot sauce (Pick your favorite!)
• 4 cups all-purpose flour
• 2 tbsp baking powder
• 1 ½ tbsp Cornstarch
• Canola oil

SEASONINGS

• 1 tsp ground sage
• 2 tsp ground mustard
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 ½ salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp cumin

DIRECTIONS

• Mix up the Marinade (2 to 24 hours before cooking the chicken)
• Add chicken pieces to a large bowl (about 8-10 pieces).
• In the same large bowl, add in 1 ½ cups of buttermilk, 1 ½ tbsp of hot sauce, 1 tsp of ground sage.
• Mix marinade and chicken together until the marinade is well blended.
• Refrigerate for at least 2 hours. The longer the chicken sits in the marinade, the better.  This can also be done the day before

PREP THE BREADING

• In another large bowl, add 4 cups of flour, 2 tbsp of baking powder, 1 1/2 tbsp of salt, 1 tbsp of black pepper, 1 tbsp of paprika, 1 tsp of cumin, 2 tsp of ground mustard, 2 tbsp of onion powder, and 2 tbsp of garlic powder, 1 ½ tbsp cornstarch. Whisk together.

HEAT THE OIL

• In a skillet, add about 2-3 inches of canola oil. Heat the oil until it reaches 375 degrees.  Use a thermometer to test the temp of the oil.

DREDGE THE CHICKEN

• Remove the marinade with the chicken from the fridge.
• Remove a few pieces of chicken at a time and dredge them in the flour mixture until the they are fully coated with the seasoned flour. Set the chicken aside on a backing rack. Repeat process. Let the chicken sit there for about 2-4 minutes.

FRYING THE CHICKEN

TIP: Too many pieces of chicken will overcrowd the skillet and bring down the temperature of the oil which will cause the chicken to cook unevenly.

• Carefully add the chicken to the heated oil. Do not fry more than 3-4 pieces at a time.
• Once the chicken is golden and crispy on the bottom, flip over in the oil.
• When chicken is golden and crispy on both sides AND reaches an internal temperature of 165 degrees, it is ready to be removed from the skillet/
• Place chicken on ….
• Continue frying all pieces of chicken until they have been properly cooked.
• Enjoy!