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Buttermilk Fried Chicken with Homemade Hot Sauce
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Buttermilk Fried Chicken with Homemade Hot Sauce

3 hPara 4Nutri-Score D€€
de @tinekeyounger40 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chili peppers (seeded and sliced)Frutas y verduras13 piezas
  • garlic cloves (peeled)Frutas y verduras6 piezas
  • waterOtro80 ml
  • apple cider vinegarDespensa80 ml
  • bone-in chicken pieces (patted dry)Carne1,2 kg
  • saltEspecias15 g
  • black pepper (ground)Especias5 g
  • garlic powderEspecias12 g
  • onion powderEspecias10 g
  • celery saltEspecias8 g
  • cayenne pepperEspecias6 g
  • smoked paprikaEspecias8 g
  • Slap Ya Mama seasoningEspecias10 g
  • buttermilkLácteos300 ml
  • flourCereales300 g
  • cornstarchDespensa30 g
  • frying oil (for deep frying)Despensa1,5 litros

por ración

Nutrición

983kcal

Carbohidratos
65 g
Proteínas
63 g
Grasas
53 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Batidora de vaso
  • Tamiz
  • Bol ×2
  • Freidora
  • Rejilla de enfriamiento
  • Bandeja de horno
  • Termómetro de cocina

paso a paso

Preparación

  1. Make the hot sauce

    • Seed the chili peppers by scraping out the insides with a spoon, then slice them and place in a saucepan.
    • Add the garlic cloves, water and apple cider vinegar.
    • Bring to a boil, then simmer until softened.
    Paso 1

  2. Blend and strain the sauce

    • Transfer everything to a blender and blend until smooth.
    • Strain through a strainer into a container, keeping the pulp for the marinade.
    • Set aside half of the hot sauce for dipping.
    Paso 2

  3. Season the chicken

    • Pat the chicken dry.
    • Season with salt, black pepper, garlic powder, onion powder, celery salt, cayenne pepper, smoked paprika and Slap Ya Mama.
    Paso 3

  4. Build the marinade

    • Add the reserved hot sauce pulp and half of the hot sauce to the seasoned chicken.
    • Pour in the buttermilk and mix well to coat.
    • Cover and refrigerate for at least a few hours, ideally overnight.
    Paso 4

  5. Prepare the seasoned flour

    • In a bowl, combine the flour and cornstarch.
    • Add the same seasonings used on the chicken, generously, and mix well.
    Paso 5

  6. Heat the oil

    • Heat the frying oil in a deep fryer to 180 °C.
    Paso 6

  7. Batter the chicken

    • Take the marinated chicken with your wet hand and drop it into the seasoned flour.
    • Coat with your dry hand, pressing the flour in.
    • Place the coated pieces on a wire rack over a sheet tray and let the flour set.
    Paso 7

  8. Fry the chicken

    • Fry a few pieces at a time without overcrowding the basket.
    • Rotate the chicken every two minutes for an even cook.
    • Fry until golden and cooked through to 165 °C internal temperature.
    Paso 8

  9. Serve

    • Drain the chicken on a wire rack.
    • Serve with the reserved hot sauce for dipping.
    Paso 9
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