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

3 hServes 4Nutri-Score D€€
from @tinekeyounger40 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chili peppers (seeded and sliced)Produce13 pieces
  • garlic cloves (peeled)Produce6 pieces
  • waterOther80 ml
  • apple cider vinegarPantry80 ml
  • bone-in chicken pieces (patted dry)Meat1.2 kg
  • saltSpices15 g
  • black pepper (ground)Spices5 g
  • garlic powderSpices12 g
  • onion powderSpices10 g
  • celery saltSpices8 g
  • cayenne pepperSpices6 g
  • smoked paprikaSpices8 g
  • Slap Ya Mama seasoningSpices10 g
  • buttermilkDairy300 ml
  • flourGrains300 g
  • cornstarchPantry30 g
  • frying oil (for deep frying)Pantry1.5 litres

per serving

Nutrition

983kcal

Carbs
65 g
Proteins
63 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Blender
  • Sieve
  • Mixing bowl ×2
  • Deep fryer
  • Cooling rack
  • Baking tray
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Heat the oil

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

  9. Serve

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