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How to make Crispy fried chicken

Yield = 4
Prep time: 6:00
Cook time: 0:40
Total time: 6:40

Ingredients

  • 75g sea salt flakes
  • 2.5L (10 cups) water
  • 4 chicken marylands, skin on (or 4 legs and 4 chicken thigh cutlets)
  • 500ml (2 cups) buttermilk
  • 3 eggs
  • 60ml (1/4 cup) water
  • 300g (2 cups) plain flour
  • 2 tsp sea salt flakes, extra
  • Canola oil, to deep-fry
  • Lime wedges, to serve

Method

  • Step 1 Place salt and water in a large saucepan over medium heat. Cook, stirring, for 2-3 minutes until salt dissolves. Remove from heat. Set aside to cool completely.
  • Step 2 Cut marylands in half through thigh joint to separate thigh and drumstick. Place chicken in a glass or ceramic dish. Pour over salt mixture. Cover. Place in fridge for 6 hours to brine.
  • Step 3 Remove chicken from the brine and pat dry with paper towel. Place in a glass or ceramic dish and pour over buttermilk. Cover. Place in the fridge for 8 hours or overnight to marinate.
  • Step 4 Remove chicken from the buttermilk and pat dry. Poach chicken in a large saucepan of simmering water for 10 minutes or until just cooked through. Drain. Set chicken aside to cool completely.
  • Step 5 Lightly beat eggs and water in a bowl. Combine flour and extra salt on a plate. Season with pepper. Dip chicken in egg mixture, then coat in flour, shaking off excess. Place a wire rack on a baking tray. Add oil to a saucepan or electric deep-fryer to come one-third up the side and heat to 180°C over medium-high heat. Deep-fry the chicken pieces, in batches, for 3-4 minutes or until crisp and golden. Transfer to prepared rack to drain. Sprinkle with sea salt flakes. Serve immediately with the lime wedges.