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Buttermilk Fried Chicken with Homemade Hot Sauce
Plat

Buttermilk Fried Chicken with Homemade Hot Sauce

3 hPour 4Nutri-Score D€€
par @tinekeyounger40 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chili peppers (seeded and sliced)Fruits et légumes13 morceaux
  • garlic cloves (peeled)Fruits et légumes6 morceaux
  • waterAutres80 ml
  • apple cider vinegarÉpicerie80 ml
  • bone-in chicken pieces (patted dry)Viandes1,2 kg
  • saltÉpices15 g
  • black pepper (ground)Épices5 g
  • garlic powderÉpices12 g
  • onion powderÉpices10 g
  • celery saltÉpices8 g
  • cayenne pepperÉpices6 g
  • smoked paprikaÉpices8 g
  • Slap Ya Mama seasoningÉpices10 g
  • buttermilkProduits laitiers300 ml
  • flourCéréales300 g
  • cornstarchÉpicerie30 g
  • frying oil (for deep frying)Épicerie1,5 litres

par portion

Nutrition

983kcal

Glucides
65 g
Protéines
63 g
Lipides
53 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Blender
  • Tamis
  • Saladier ×2
  • Friteuse
  • Grille de refroidissement
  • Plaque de cuisson
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Heat the oil

    • Heat the frying oil in a deep fryer to 180 °C.
    Étape 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.
    Étape 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.
    Étape 8

  9. Serve

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