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It’s not your regular Fried Chicken!

Recipe by Sweet ZivileDifficulty: Easy

Who doesn’t love crunchy outside, full of flavor and juicy inside fried chicken?! I am not a big fan of deep fried food, but my American side of family loves it. Let’s make them some treat! 🙂

Ingredients

For the marinate
5-6 lbs. whole chicken cut in pieces, or you can use any parts you like
1 qt. or 950 ml of buttermilk
1/5 cup of hot sauce. I used Cayenne pepper sauce
2-3 tbsp. of sea salt
1 tsp. of black pepper
1 tbsp. of meet tenderizer. If you don’t have one, you can just skip it. It still will be juicy.
1 tbsp. of garlic powder
For breading
4 cups of all purpose flour
4 tbsp. of fennel powder
2 tbsp. of black pepper
2 tbsp. of sea salt
4 tbsp. of garlic powder
2 tbsp. of dried oregano
2 tsp. of coriander powder
2 tbsp. of sweet paprika

Let’s make it

Wash the chicken and cut in pieces. You can choose to leave the skin on or remove it. I have made it both ways, it does not make a big difference.
Whisk buttermilk, hot sauce, salt, pepper, meat tenderizer and garlic powder.
Add chicken pieces.
Merge all the pieces, cover with plastic wrap and let it marinate in the refrigerator for at least 2 hours. The best would be overnight.
Mix all the breading ingredients and coat the chicken pieces. I like to do that in a plastic ziploc bag, breading a couple of pieces at the time. Put the flour mixture in the bag, add a couple pieces of chicken, close the bag tightly and shake it. Keep repeating, until all the chicken is coated.
Preheat a deep enough to cover chicken with oil pan or pot. Choose rather wide than deep pan.
Fry a few pieces at the time on a medium high. Do not overcrowd the pan.
To keep your cooked chicken warm, preheat the oven to 250 F and keep the chicken in a tray in the oven until all the chicken is done and ready to serve.
Right before serving sprinkle chicken with some sea salt. Serve with your favorite dipping sauce and your favorite side dishes.
Enjoy!