Créé avec l’IA
Buttermilk Fried Chicken
50 min 400 kcal par portion Moyen
Ingrédients
4 Portions
- chicken drumsticks500 g
- buttermilk200 ml
- all-purpose flour100 g
- salt1 teaspoon
- black pepper1 teaspoon
- cayenne pepper1 teaspoon
- vegetable oil100 ml
Instructions
- 1
In a large bowl, combine the buttermilk, salt, black pepper, and cayenne pepper. Mix well.
- 2
Add the chicken drumsticks to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 3
In a shallow dish, place the all-purpose flour.
- 4
Remove the chicken from the buttermilk mixture, allowing any excess to drip off, and dredge each piece in the flour, coating thoroughly.
- 5
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 175°C (350°F).
- 6
Carefully place the coated chicken drumsticks into the hot oil, frying in batches if necessary to avoid overcrowding.
- 7
Fry the chicken for about 10-12 minutes on each side, or until golden brown and cooked through, with an internal temperature of 75°C (165°F).
- 8
Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil.
