°1 chicken, 1.5 kg (3 lb), cut into 12 pieces

+For the marinade:

°500 ml (2 cups) buttermilk

°15 ml (1 tbsp.) minced garlic

°15 ml (1 tbsp.) chopped thyme

+For the crispy coating:

°500 ml (2 cups) flour

°15 ml (1 tbsp.) paprika

°1.25 ml (1/4 tsp) cayenne pepper

°15 ml (1 tbsp.) onion powder

°15 ml (1 tbsp.) dry mustard

°2 eggs

°2 liters (8 cups) canola oil


In an airtight bag, combine the marinade ingredients. Add the chicken pieces and shake. Seal and marinate in the fridge for 3 to 24 hours.

When ready to cook, mix the flour with the spices and the dry mustard in a deep plate. In another deep plate, beat the eggs.

Heat the oil in a large saucepan over medium heat or in a deep fryer until it reaches 160°C (320°F) on a cooking thermometer.

Drain the chicken pieces and discard the marinade. Flour the chicken pieces. Shake to remove excess flour, then dip the chicken in the beaten eggs. Flour the chicken again and shake.

Fry four to six pieces of chicken at a time for 8 to 10 minutes on each side, until the juices running from the meat run clear and the skin is crisp, or the internal temperature of the chicken reaches 74°C (165°F) on a cooking thermometer.

Enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *