Southern Fried Chicken

A thick crust that cracks under the teeth, revealing steaming and incredibly juicy meat. The scent of smoky paprika and black pepper mingles with the aroma of perfectly mastered frying.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1689
• Protein: 74 g
• Carbs: 95 g
• Fat: 104 g

Ingredients

• 1200 g Chicken thigh ( cut into bone-in pieces )
• 500 ml Whole milk ( for the marinade )
• 2 tbsp Lime juice ( for acidity )
• 400 g Wheat flour ( for breading )
• 2 tbsp Smoked paprika
• 1 tsp Cayenne pepper
• 1 tbsp Gray sea salt
• 1 tbsp Black pepper ground
• 3 piece Garlic ( very finely minced )
• 1000 ml Peanut oil ( for frying )
• 600 ml Buttermilk

Instructions

1. Acidic Marinade

   In a large bowl, pour the buttermilk. Add the finely chopped garlic, salt, and cayenne pepper. Submerge the chicken pieces and let them rest in the refrigerator. The meat must be completely immersed for the fibers to tenderize.

2. Breading Mixture

   In a large bag or shallow dish, mix the wheat flour, smoked paprika, and black pepper. This dry mixture will create the characteristic crust. Don't be shy with the pepper; it should define the breading.

3. Coating

   Remove the chicken from the marinade. Coat each piece in the spiced flour, pressing firmly with the palm of your hand so that the flour adheres and forms irregularities. Shake off any excess: we want texture, not a block of plaster.

4. Frying

   Heat the peanut oil to 170°C in a deep skillet. Place the chicken without overcrowding the pan. The oil should bubble happily around the meat. Flip when the crust is a deep golden brown. When the chicken floats and the bubbling subsides, it's cooked through.

Chef's tips

• Don't take the chicken out of the fridge at the last second; let it come to temperature slightly so it doesn't drop the oil temperature.
• For an even thicker crust, you can do a double dip: flour, marinade, then flour again.
• Let the cooked chicken rest on a wire rack, not paper towels, to prevent steam from softening the bottom.

Storage

Eat immediately for the crunch. Otherwise, store for 2 days in the fridge and reheat in a hot oven on a wire rack.