Double fried buttermilk chicken

I love nothing more than some fried chicken on my Cheat Days I would always crave a cheeky KFC but now that we are on lock down I needed to started getting creative to still get my KFC fix lol!

I come from a background in food and it has always been a goal for me to start recipe writing but because work was so busy I never got round to doing it. I chose this time in lockdown to actually work on the things that I wanted to do and one of those things was to do a weekly recipe share. At this time we’re it’s important for us to stay safe I guess it can also be difficult to be creative in the kitchen so I thought I would would provide my followers fun recipes that are simple to follow and are fun.

My page is @foodbylaraluck and it’s been nice during this time to also engage and speak to other individuals via my instagram posts to find out what types of recipes they are looking for.

I hope you guys like this one and thanks for taking the time to read this.

Lara Luck 😊

Buttermilk Double Fried chicken coating

Chicken marinade

12 chicken pieces a combination of legs and thighs, Half a lemon squeezed, 2 tsp smoked paprika, 1 tbsp salt , 250g buttermilk, 3 sprigs thyme or 1/2 tbsp dried thyme, 1/2 tbsp garlic powder

Marinade over night for the best results

Chicken Coating

Split this into 2 large bowls

6/7 sprig of fresh thyme or 1 tbsp of dried thyme, 1 tbsp salt ,1 tbsp pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tsp curry powder, 2 tbsp oregano, 1 1/2 tbsp celery salt, 2 tbsp Cajun seasoning, 1 tbsp turmeric,

200g plain flour, 50g cornflour

Season flour over night

Coleslaw

Half Chinese cabbage finely sliced

1 stick celery finely diced, 2 spring onions chopped, 2 carrots grated, Pinch of salt and pepper, 3 tbsp mayo, 2 tbsp salad cream

3 litres vegetable oil for frying chicken

Method

1. Season your chicken with with all of the ingredients from the chicken marinade section into a bowl cover with cling film and place in the fridge over night.

2. Season your flour using all of the ingredients above in the chicken coating section, making sure all the spices and herbs are combined well. Split into 2 medium/large bowls cover with cling film and leave over night.

3. Take your chicken out of the fridge 30 mins before you wish to use it to get it to room temperature.

4. Prepare your deep fat fryer by adding 3 Litres of oil to it and then turning it up to the highest temperature on your machine. If you don’t have a deep fat fryer find your deepest and largest pan or pot to fry the chicken in and get the oil as hot as possible around 180/190c

5. Get one of the bowls that has the chicken coating mix toss your chicken pieces in the flour and then fry around 3/4 pieces at a time in the fryer until the coating is slightly golden, once golden add the pieces onto a lined tray until all 12 pieces are coated and slightly cooled.

6. Then get your second bowl and coat the chicken pieces again so your chicken is getting a double coating fry again but this time fry chicken until you get a more golden, crispy and crunchy looking coating and there is no blood and juices are running clear.

7. Once all the pieces are fried you can place back on a lined tray and place the chicken in the oven on a low low heat to keep warm.

8. Get all the ingredients for the coleslaw and place into a medium bowl add mayonnaise and salad cream to the carrot and cabbage mixture and mix together until everything is combined well then cover and place in the fridge. Serve your chicken with some skinny fries I used @mccains

9. Remember to always make sure your hands are clean whilst making this recipe

Stay safe everyone and enjoy DM for any questions @foodbylaraluck