Poulet frit croustillant

Ingrédients

• 3 pounds chicken (bone-in, with skin, drumsticks, thighs or wings (about 12 drumsticks))
• 2 cups buttermilk
• 1/2 cup hot sauce
• 2 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 2 cups vegetable oil (for frying)

Préparation

1. 1

   Marinate the chicken: In a large mixing bowl, whisk together the buttermilk, hot sauce, salt, and pepper in a mixing bowl. Add the chicken pieces. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.

2. 2

   Heat the oil: When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.

3. 3

   Prepare the dredge: Prepare the flour mixture by combining the flour, cornstarch, onion powder, garlic powder, cayenne pepper, salt, pepper, paprika in a large bowl or shallow dish. Mix it thoroughly.

4. 4

   Dredge the chicken: Working with one piece of chicken at a time, remove the chicken pieces from the buttermilk mixture. Shake it gently to remove any excess. Place it in the breading mix and coat thoroughly. Tap off the excess.

5. 5

   Fry the chicken: Place the breaded chicken into the 350 degree oil. Fry only 3 or 4 pieces at a time, do not over crowd. The chicken will reduce the temperature of the oil so keep it as close to 350 degrees as possible. Fry for about 7 minutes, flip, then fry for 3-5 minutes on the other side until the chicken is fully cooked. The chicken is done when it reaches an internal temperature of 165 degrees F.

6. 6

   Rest the chicken: Transfer the chicken to a plate lined with paper towel and let the pieces rest for 10 minutes. Serve, and enjoy!