Crispy Buttermilk-herb fried chicken

Crispy Buttermilk-herb fried chicken - Preethi Baliga


Ingredients:


2 skinless chicken breast halves
2 skinless chicken thighs
2 skinless chicken drumsticks
2 chicken wings
1 1/2 cups buttermilk
2 eggs
3/4 cup all-purpose flour
3/4 cup fine dried bread crumbs
2 garlic cloves, minced
1 tsp thyme
1 tbsp dry basil
3tsp chilly powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. freshly ground pepper
Canola oil for frying
2 Tbs. chopped fresh flat-leaf parsley or spring onions


Directions: 

Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats.
In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. .
Arrange all the pieces on a serving platter and serve warm or at room temperature, garnished with the chopped spring onions or parsley

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