Lockdown cooking: Make fried chicken like your favourite takeaway joint

This lockdown, try your hand at recreating your favourite fried chicken dish. It’s the perfect meal for a Saturday night in.

Ingredients for fried chicken

10 pieces of chicken

1 1/2 – 2 teaspoons salt. Adjust to preference

½ -1 tablespoon hot sauce

3-4 cloves of garlic, crushed

3 cups all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

1 tablespoon paprika

1 teaspoon salt adjust to taste

2 tablespoon garlic powder

2 tablespoon onion powder

1 teaspoon cayenne pepper

1 teaspoon white pepper

1- 1 1/2 tablespoon dried herbs thyme, oregano, parsley

4 cups buttermilk

Method

1.Place chicken in a large bowl or large ziploc bag. Season with salt followed by all the crushed garlic and hot sauce.

2. Pour buttermilk over the marinated chicken. Transfer the chicken to a large ziploc freezer bag and refrigerate for at least four hours or overnight.

3. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.

4. Remove all the marinated chicken from the buttermilk. Then dip it in the flour mixture, shaking off any excess flour. You may use a ziploc bag for this process, too.

5. Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed) followed by the flour mixture. Shake off any excess flour. Let it rest for about 10-15 minutes while preparing oil. This will help the coating to stay on better.

Frying the chicken

1. Heat oil in a deep fryer or cast iron skillet to 190 degrees. Temperature will drop once you add chicken.

2. Using tongs, carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet.

3. Fry until golden brown, turning once every 10 to 20 minutes – depending on the size of the pieces. It is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.

4. Drain the chicken on paper towels and then transfer them onto a wire rack.

Repeat with remaining pieces. Let it cool for at least 10 minutes before serving.

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