Buttermilk Fried Chicken with Kimchi
Yield: Serves 4
Prep time: 20 mins
Total time: 30 mins plus marinating time
Preheat oven to 160 degrees
Ingredients
Chicken | 1 whole – jointed into 8 or 10 pieces
Cultured Buttermilk | 600mls
Oil for deep frying
Plain Flour 250g
Sweet smoked paprika – 2 teaspoons
Cumin – 1 teaspoon
Salt flakes – 1 Tablespoon
cracked black pepper
Whole-egg Mayonnaise or Kewpie, some days I am very partial to naughty Kewpie!
Directions
Place the chicken in a large bowl and completely cover with the buttermilk, toss to ensure all pieces are coated. Refrigerate for at least 30 minutes.
In a high sided saucepan or fryer, heat the oil to 180 degrees celcius.
Place all dry ingredients into a large bowl and mix well, piece at a time place the marinated chicken into the dry ingredient bowl and coat well, pressing to ensure the coating sticks. Cook the coated chicken in small batches. Try not to overcrowd the pan, the oil temperature will drop and the chicken won’t become crunchy. Cook for approximately 6-8 minutes or until golden and cooked through.
Drain well on paper towel and keep warm (see below) whilst you cook in all the chicken. Serve with a side of Kimchi and a generous amount kewpie. There are a host of very easy recipes to make your own mayo too, lets look at that next time.
Special Information
To keep the chicken warm whilst you are cooking the separate batches, preheat your oven to 160 degrees, place chicken on a warm oven tray and into the preheated oven.
