Fried Chicken Recipe
2 pc | biquinho sauce + buttermilk ranch + seasoned cassava flour + tempero baiano
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Ingredients
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Fried Chicken
Method
Preparation
Marinate the Chicken
In a bowl, combine the buttermilk, tempero baiano, salt, and black pepper. Add the chicken pieces and ensure they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Prepare the Coating
In a shallow dish, pour the seasoned cassava flour. Set aside.
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned cassava flour, ensuring it is fully coated.
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil. Fry for about 10-15 minutes or until golden brown and cooked through, flipping halfway.
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with biquinho sauce and buttermilk ranch.