°500 ml (2 cups) buttermilk
°7.5 ml (1 ½ tsp) salt
°7.5 ml (1 ½ tsp) onion powder
°7.5 ml (1 ½ tsp) garlic powder
°5 ml (1 tsp) cayenne pepper
°2.5 ml (½ tsp) allspice
°8 chicken drumsticks with bone and skin
°8 thighs with bone and skin
°450 g (3 cups) unbleached all-purpose flour
°7.5 ml (1 ½ tsp) mild smoked paprika
°7.5 ml (1 ½ tsp) cayenne pepper
°7.5 ml (1 ½ tsp) garlic powder
°7.5 ml (1 ½ tsp) powdered mustard
°7.5 ml (1 ½ tsp) salt
+Spicy mayonnaise
°250 ml (1 cup) mayonnaise
°15 ml (1 tbsp.) sambal oelek
°5 ml (1 tsp) honey

In a bowl, mix the buttermilk, salt and spices. Add the chicken and coat well. Covering and refrigerate 12 h.
In a large bowl, combine the flour, spices and salt.
Preheat the oil in the fryer to 165°C (325°F). Line a baking sheet with paper towel.
Remove the chicken from the marinade without drying it too much. Coat chicken in the flour mix. Dip a second time in the marinade and coat it again in the flour mixture. Shake to remove excess. Reserve on a baking sheet.
Fry four to five pieces at a time for 15 minutes. Watch out for splashes. If you are using a thermometer, it should read 82°C (180°F) when inserted into the center of a piece without touching the bone. Drain on the plate. Continue cooking with the rest of the chicken.
Spicy mayonnaise
Meanwhile, in a bowl, combine all the ingredients. Serve with fried chicken.
Enjoy !

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