Frango frito crocante e suculento

Ingredientes

• 4 chicken thighs
• 4 drumsticks
• 3 cups buttermilk
• 1 egg
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 2 cups flour
• 3/4 cup cornstarch
• 1 tsp baking powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp celery salt
• 1 tsp onion powder
• 2 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• oil for frying

Modo de preparo

1. 1

   Combine the buttermilk, egg, salt, pepper, garlic powder and cayenne pepper in a measuring jug or bowl.

2. 2

   Place the chicken pieces in a ziploc bag and pour over the brine. Seal the bag then place in the fridge for at least 4 hours but ideally up to 24 hours for the juiciest end result.

3. 3

   Add flour, cornstarch, baking powder, a few teaspoons of salt, pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, dried oregano and celery salt in a large bowl.

4. 4

   Add enough oil to deep fry the chicken (approximately 8 cups) to a pot set over medium-high heat. The oil is ready when a wooden spoon is pressed to the bottom of the pot and bubbles appear around the edges of the spoon.

5. 5

   Add 4 tablespoons of brine to the flour mixture, mixing lightly to create a few clumps in the flour.

6. 6

   Wipe the excess brine from the chicken and coat in the flour, making sure the chicken is thoroughly coated.

7. 7

   Shake off excess flour then carefully lower into the hot oil.

8. 8

   Allow the chicken to fry for 4-5 minutes per side until the chicken is golden brown and crisp.

9. 9

   Remove the chicken from the oil then place on a wire rack set over a sheet pan.

10. 10

    Place the chicken in a hot oven (200ºC/390ºF) for 7-10 minutes until the chicken is cooked through (the flesh will be opaque white to the bone or read 165ºF/73ºC on a meat thermometer).

11. 11

    Serve the chicken with side dishes of your choice.