FINGER-LICKING FRIED CHICKEN
Prep time: 15 minutes Cooking time: 12-17 minutes Serves: 5
INGREDIENTS
▶ 10 chicken pieces (drumsticks and thighs)
▶ 2 cups buttermilk/amasi
▶ 2 cups plain flour
▶ 1 T baking powder
▶ 1 tsp salt
▶ 2 tsp garlic powder
▶ 2 tsp paprika
▶ 2 tsp dry oregano
▶ 1 tsp black pepper Cooking oil for frying
METHOD
1. In a large bowl or resealable plastic bag, add chicken and buttermilk or amasi, and refrigerate for at least 1 hour or overnight.
2. In a medium-size bowl, combine flour, baking powder, salt, garlic powder, paprika, oregano and black pepper and mix well. Take one piece of chicken at a time from marinade and place into the flour mixture. Coat well with the flour mixture. Place on a rack and continue with the remaining chicken pieces.
3. Heat 5cm-deep oil in a large frying pan over medium-high heat until the thermometer registers between 180°C -190°C. If you don’t have a thermometer, place the back of a wooden spoon in the oil – when bubbles start to form around it, the oil is ready. Fry chicken a few pieces
