Ingredients
Wet Mix
Dry Mix
- 3.3lb / 1.5kg Chicken divided (see notes)
- 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes)
Wet Mix
- 2 cups / 500ml Buttermilk
- 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt
Dry Mix
- 2.5 cups / 375g Plain Flour
- 1 tbsp Paprika
- 2 tsp each: Oregano, Baking Powder
- 1.5 tsp Salt, plus extra to sprinkle at the end
- 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper
- 1/2 tsp Black Pepper
Method
- In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp.
- Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. Place on a tray and repeat with the remaining chicken.