What could be better than sinking your teeth into the ultimate crispy and juicy fried chicken? Brine in seasoning-laded buttermilk and fry into a breading from heaven. You're on to a winner.
Combine the ingredients for the buttermilk brine, whisking well to combine.
Add the chicken and ensure all the pieces are submerged.
Refrigerate for at least 4 hours, but overnight if possible.
Combine the ingredients for the breading along with 3 or 4 tbsp of the buttermilk brine and mix. You want some lumps in the mixture, to ensure some super crispy chicken.
Heat around 2 cm of oil in a high-sided frying pan (peanut/groundnut oil is great) to 170oC. I use a sugar thermometer to check the temperature. Never fill a pan more than ⅓ full of oil, you don’t want to burn your house down unless you’re looking to commit insurance fraud.
In the meantime, remove your chicken from the buttermilk, and roll, one piece at a time, in the breading. Make sure you get a really good coating, pressing it on with your hands.
In multiple batches as to not crowd the pan, fry your chicken for about 5 minutes on each side, trying to keep the oil between 150oC and 160oC. You want a beautiful golden brown and crispy coating by the time you turn it over. Bother the chicken as little as possible in the pan, or your coating will call off.