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Deep-Fried Buttermilk Chicken, after soaking it in buttermilk makes the meat tender
Ingredients for the marinade:
- 1 x chicken pack, cleaned, and chopped up into smaller pieces.
- 250ml x Amasi/buttermilk.
- salt to taste.
- freshly ground pepper.
Mix the amasi, salt, and pepper together, till well combined.
Stab the chicken pieces with a sharp knife and place them into the marinade.
Mix well, cover and place in the fridge to marinate overnight.
Remove the chicken from the fridge and set it aside.
In a bowl mix cake flour, some more salt, and some freshly ground pepper.
Take the chicken out of the batter and dip it in the flour mixture, ensuring that the chicken is well coated.
Deep fry in oil over medium heat till it starts to turn a light brown, remove from heat, and place on a baking tray.
Bake in a pre-heated oven at 180 degrees for 20 – 30 minutes or until the chicken is nice and golden brown.
Enjoy while still hot.
You don’t have to stab the meat, but it allows the marinade to seep into the meat, so the chicken taster softer and more juicer.
Prepared, tried, and tested by: Bobby Swanson