Crunchy on the outside, juicy on the inside, this ever-popular classic is as good hot as it is cold.
*Ingredients:
° 500 ml (2 cups) buttermilk
° 3 garlic cloves, minced
° 1 egg
° 15 ml (1 tbsp.) Paprika
° 10 ml (2 tsp.) Dry mustard
° 10 ml (2 tsp.) Salt
° 12 chicken thighs (about 1.5 kg)
° 500 ml (2 cups) flour
° 5 ml (1 teaspoon) of onion powder
° 5 ml (1 tsp) garlic powder
° 5 ml (1 tsp) cayenne pepper
° 750 ml (3 cups) vegetable oil (approx.)
* Preperation :
In a large bowl, whisk together buttermilk, garlic, egg, paprika, mustard and half the salt. Add the chicken thighs, turning them over in the preparation. Let stand 15 minutes, or cover and marinate in the refrigerator for 24 hours or less.
In a large bowl, whisk together the flour, onion and garlic powder, cayenne pepper and remaining salt. Remove the chicken thighs from the marinade and pass them one by one in the preparation.
Return the thighs to the buttermilk mixture and turn them over. Dip them back into the flour and place them on a large baking sheet lined with waxed paper. Leave to rest for 15 minutes.
Meanwhile, pour oil into a deep fryer or large heavy-bottomed saucepan to at least 2 inches (5 cm); do not fill the pan more than halfway. Heat over medium heat until the deep frying thermometer reads 180 ° C (350 ° F).
Fry the chicken thighs a few at a time, turning occasionally and keeping the temperature at 150 ° C (300 ° F). Allow about 15 minutes for them to be golden and for the juice that escapes when they are pricked to be clear (internal temperature 82 ° C (180 ° F). Arrange on a large plate covered with paper towels and let cool.
Enjoy !
