Korean fried chicken
| Recipe By: | Claire Winstanley |
| Serves: | 9 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes + 1 hour marinating time |
Ingredients
- 1/4 tsp Garlic powder
- 1 tsp Dried chilli flakes
- 1 tsp Chinese blend
- 18 Chicken drumsticks
- 1 tsp Chipotle seasoning
- 250 ml buttermilk
- 100 g mayonnaise
- 1/2 cup Crème fraiche
- canola oil, for frying
- 1 1/2 cups buttermilk
- 250 g cake flour, sifted
- salt and pepper
- 1/2 tsp garlic powder
- salt and pepper
- 1 tbsp garlic powder
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Cooking Instructions
- Mix the spices, salt and pepper and rub into the chicken to season evenly and leave covered in the fridge overnight.
- Heat the oil in a deep-sided pot on a medium heat while you prepare the chicken. If you have a thermometer – heat to 160’c. Mix the flour, spices and salt and pepper together to evenly combine. Pour the buttermilk in another bowl. Dip the chicken into the flour mix and then into the buttermilk. Repeat the process to form a double coating and ultimately a thicker, crispier coating when fried.
- Test the oil is ready by dropping a little of the coating from the chicken into the oil and it should sizzle. Fry the chicken in batches in order to ensure the pot is not overcrowded. Fry until golden brown, roughly 12 – 15mins. Place the fried chicken onto paper towel to soak up excess oil. Serve the fried chicken with spicy buttermilk dipping sauce.
- To make the sauce, combine all the ingredients and mix until smooth.
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