Mary's Fried Chicken

Mary's Fried Chicken

Method

Break chicken down in to 8 pieces. Leave the skin on and bone in all pieces possible. Place in a non-reactive bowl.

For the Buttermilk Marinade
Combine all ingredients on buttermilk marinade and stir to dissolve salt. Pour over chicken. Gently massage to cover all surfaces of chicken. Cover and leave in fridge for a minimum of 12 hours and maximum 24 hours. Remove the chicken from the fridge and leave covered for 30 minutes.

Preheat oven to 160C. Preheat vegetable oil to 155C in a 20L pot. Combine flour and chicken seasoning in a large flat baking tray. Place the chicken pieces into flour. Coat well, ensuring all surfaces are covered by the flour. Gingerly shake the excess flour off the chicken.

Carefully place the chicken in the oil, taking care not to drop and splash hot oil. Place thighs first, then drumsticks. Cook these for 8-10 minutes, or until the skin is a deep golden brown. Remove from hot oil with a perforated spoon or ladle. Place onto a cake rack and place into the preheated oven. Repeat the frying steps with the breasts and wings.

Remove the chicken from the oven and season liberally with as much of the remaining chicken seasoning as you’d like.
Serve with hot sauce, mash and gravy.

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