So it’s been ages since I blogged. Months, a year? Anyway, let’s not dwell on the past! I bought a KitchenAid Cook Processor for myself for Christmas (yes I know those machines are cheating but they are really handy for time poor people) and have been inspired to start cooking more by a recent break from work. I made this delicious fried chicken after a failed excursion to the Los Pollos Hermanos pop up in Sydney did not satisfy my craving. An instagram fan* then asked me to post the recipe so here it is!
I exaggerate, I don’t have fans. But one person did ask me to post it so I hope you enjoy!
- 1kg chicken breast sliced into tenderloin size pieces
- 1 cup buttermilk
- 1-1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1+1/2 cups flour
- 1 teaspoon baking powder
- 1 heaped teaspoon salt
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 2 teaspoons buttermilk
- 3-4 cups vegetable oil, for cooking
- Combine the buttermilk, paprika, garlic powder, cumin, salt and cayenne pepper.
- Marinade chicken overnight in buttermilk mixture.
- Combine flour, baking powder, garlic powder, paprika, salt and pepper. Add in 2 teaspoons of buttermilk to give it some texture, and so you get those yummy crunchy bits stuck to the outside.
- Remove chicken from buttermilk and coat in the crumb mixture. Put aside until all chicken is crumbed and oil is hot. To test if the oil is hot enough, drop a tiny bit of the coating mixture into the oil. If it sizzles, it’s ready.
- Fry in vegetable oil until brown and crisp.
Oh and the leftovers made yummy bao!