SPICED BUTTERMILK FRIED CHICKEN
Beautifully tender under a crispy, crunchy skin, this mouth-watering dish tastes best when it’s homemade
“Crispy, crunchy fried chicken tastes best when it’s homemade”
• 2 teaspoons cracked black pepper • 1 tablespoon smoked paprika • 1 tablespoon caraway seeds • 1 teaspoon cayenne pepper • 2 teaspoons sea salt flakes • 2 cloves garlic, crushed • 1.4kg chicken pieces • 600ml buttermilk • 3 cups (450g) plain flour • 2 tablespoons baking powder • vegetable oil, for deep frying • mayonnaise and lime wedges, to serve
STEP 1 Place pepper, paprika, caraway and cayenne in a mortar and pound with a pestle until finely crushed. Place half the spice mixture in a bowl, add salt and mix well. Set aside.
STEP 2 Place the remaining spice mixture in a large bowl, add the garlic and chicken and toss well to coat. Pour over the buttermilk and refrigerate for 40 minutes. Set aside.
STEP 3 Divide the flour and baking powder between 2 large zip-lock bags. Divide the chicken between the bags, discarding the buttermilk. Seal and shake to coat.
STEP 4 Half-fill a large deep-sided saucepan with the oil and place over medium heat until the temperature reaches 180°C on a deep-frying thermometer. Cook chicken, in batches, for 6–8 minutes or until golden and cooked through. Remove, drain on paper towel and keep warm. Sprinkle with reserved spice mixture and serve with the mayonnaise and lime wedges. Serves 4.