Louisiana Fried Chicken
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Matt Richter says this dish is very versatile; it can be used in tacos, salads, burgers, wraps or just dipped in chipotle mayo. It’s simple yet bursting with flavour.
Ingredients
- 1kg chicken thighs
- 1 cup buttermilk
- 1 cup flour
- 1 tsp salt
- 1/2 tsp celery salt
- 1 tsp pepper
- 1/2 tsp cayenne pepper
- 1 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 tsp garlic powder
- Plus oil for frying.
Method
Marinate the chicken in buttermilk for a minimum of four hours, preferably overnight. Combine dry ingredients in mixing bowl. Toss the thighs through seasoned flour, coat completely, the more the better! Fry at 165 degrees until cooked through. This is the key, you want to make sure it's still juicy in the middle. At home I make an avocado slaw with red cabbage, wombok, yellow capsicum, spring onion, parsley and mayonnaise and a side of mac and cheese made with a quality cheddar.