Buttermilk
Fried Chicken
Step 1: Sous Vide at 68ºC/154ºF for 1 hour
For 6 boneless & skinless chicken thighs:
4 cloves garlic
3 sprigs of rosemary/thyme
2 pinches of Sea Salt
Sous Vide at 68ºC for 1 hour with the garlic, rosemary & sea salt..
Let it cool down before step 2 for about 20 mins or run the bag under cold water to speed this up.
Step 2: Double dredge
Dry mix:
350g plain flour
50g cornflour
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp sea salt
Wet mix:
400ml buttermilk
Dredge the chicken in the dry mix then into the wet mix then back into the dry mix and place on a paper towel/greaseproof paper. Ready to fry!
Step 3: Fry
Use a large, wide & sturdy pan.
Fill with veg oil or sunflower oil (anything with a high smoking point) never more than 2/3 full as oil expands when heated & you don’t want it to spill over!
Heat the oil to around 180ºC (or test with a small cube of bread - it should fizzle & brown within 40 seconds).
Add the chicken carefully - do not overcrowd the pan & fry until golden.
Try it with my garlic aioli recipe.