Best Southern Fried Chicken Batter






This fried chicken recipe is very easy to prepare, the longest is to let the chicken cutlets marinate in a mixture of buttermilk (lben) smoked paprika, coriander seeds, cayenne, garlic and onion powder, bay leaf, white pepper and brown sugar (brown sugar) at least 2 hours and for best results overnight. I admit that I let my chicken pieces marry up to 2 hours when I don't have much time in front of me. Buttermilk makes the flesh very tender.

 * Ingredients:

° pieces of cutlets, thighs or chicken breasts (boneless and skinless)
° 1 teaspoon of coriander seed powder
° 1.5 tablespoons of smoked paprika
° ½ teaspoon cayenne pepper
° 1 teaspoon of onion powder
° ½ teaspoon garlic powder
° ½ teaspoon white pepper
° 1 teaspoon of baking powder
° 2 teaspoon of salt
° 2 bay leaves
° ½ teaspoon of brown sugar
° 1 cup of buttermilk
° 2 eggs, lightly beaten
° 120 g of flour
° 80 g of cornstarch (cornstarch)

* Instructions :

In a bowl, combine the spices (coriander, smoked paprika, cayenne pepper, onion powder, garlic powder, salt, white pepper and brown sugar).
Flatten the chicken pieces well by puting them among two plastic films.
Sprinkle the surface of the chicken pieces with 2 tablespoons of the spice blend and coat them well with this preparation. Reserve remainder of the blending.
In a second bowl, pour the buttermilk (Lben), 2 beaten eggs, 1 teaspoon of salt and the bay leaf crushed between your fingers. Mix everything well.
Add  chicken slices & cloak them with the marinade. Cover the salad bowl and place in the refrigerator for at least 2 hours.
Heat the frying oil.
Prepare the breadcrumbs by mixing the flour, cornstarch (cornstarch), baking powder and the reserved spice blend.
Remove the chicken pieces from the buttermilk-egg mixture and coat with the spicy flour breadcrumbs. You can choose to coat each piece of chicken twice (the choice is yours). In the photos, the chicken pieces have been coated twice.
Fry the chicken pieces in groups of 2 or 3 at a time until golden brown. Drain and place on a wire rack so that the surface keeps its crispness.
Serve immediately with a spicy Sriracha sauce or other sauce.

ENJOY!