Buttermilk Fried Chicken recipe by Ruhana Ebrahim

Ingredients

• Buttermilk Fried Chicken
• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon hot sauce
• 1 whole chicken cut into pieces with skin on
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoon salt
• ½ tablespoon ground black pepper
• 1 teaspoon cayenne
• 1. Whisk together buttermilk, with spices and hot sauce in a bowl.
• 2. Add chicken pieces into a ziploc bag.
• 3. Pour buttermilk over chicken.
• 4. Squeeze out any excess air and then seal the bag.
• 5. Place in the refrigerator for 3-6 hours.
• 6. After the chicken has marinated, leave out for 20min to get to room temperature.
• 7. Combine flour, baking powder, garlic powder, onion powder, salt and black pepper in a large mixing bowl and stir to combine well.
• 8. One marinated chicken piece at a time, dredge the chicken into the flour mixture. Coat all sides.
• 9. Shake well to remove any excess flour mixture. 10. Repeat with rest of chicken, setting aside when ready to fry.
• 11. Heat a deep fryer on medium-high heat (180degC).
• 12. When the oil is hot, fry the chicken in batches until golden brown.
• 13. Once chicken is cooked through, allow to drain and rest for 5 minutes before eating.