fried chicken, yogurt and pickles Recipe
thyme butter, smoked honey, pistachio dukkah
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Ingredients
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Fried Chicken
Method
Cooking Instructions
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Dredge
In a separate bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be used to coat the chicken.
Heat the Oil
In a large cast-iron skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
Dredge and Fry the Chicken
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the flour mixture, shaking off the excess flour. Carefully place the chicken in the hot oil, frying in batches if necessary to avoid overcrowding. Fry until golden brown and cooked through, about 15-18 minutes, turning occasionally.
Drain and Rest
Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5-10 minutes.
