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Buttermilk Fried Chicken with Homemade Hot Sauce
Hoofdgerecht

Buttermilk Fried Chicken with Homemade Hot Sauce

3 uVoor 4Nutri-Score D€€
van @tinekeyounger40 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chili peppers (seeded and sliced)Groente en fruit13 stukken
  • garlic cloves (peeled)Groente en fruit6 stukken
  • waterOverig80 ml
  • apple cider vinegarVoorraadkast80 ml
  • bone-in chicken pieces (patted dry)Vlees1,2 kg
  • saltKruiden en specerijen15 g
  • black pepper (ground)Kruiden en specerijen5 g
  • garlic powderKruiden en specerijen12 g
  • onion powderKruiden en specerijen10 g
  • celery saltKruiden en specerijen8 g
  • cayenne pepperKruiden en specerijen6 g
  • smoked paprikaKruiden en specerijen8 g
  • Slap Ya Mama seasoningKruiden en specerijen10 g
  • buttermilkZuivel300 ml
  • flourGranen300 g
  • cornstarchVoorraadkast30 g
  • frying oil (for deep frying)Voorraadkast1,5 liter

per portie

Voedingswaarden

983kcal

Koolhydraten
65 g
Eiwitten
63 g
Vetten
53 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Blender
  • Zeef
  • Mengkom ×2
  • Frituurpan
  • Afkoelrooster
  • Bakplaat
  • Keukenthermometer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Heat the oil

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

  9. Serve

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