- 120 ml / 1/2 CUP BUTTERMILK
- 1.5 kg CHICKEN PIECES
- 50g / 1/2 CUP FLOUR
- 15ml / 1 tbsp PAPRIKA
- 5ml / 1 tsp FRESHLY GROUND PEPPER
- VEGETABLE OIL FOR FRYING
- 15ml / 1 tbsp WATER
- (AROMAT or SALT)
- POUR BUTTERMILK OVER CHICKEN PIECES. STIR TO COAT. SET ASIDE FOR 5 MINUTES.
- IN A BOWL COMBINE FLOUR, PAPRIKA AND PEPPER. (I ALSO ADD AROMAT OR SALT)
- HEAT 5mm DEEP OIL IN A LARGE FRYING PAN OVER MEDIUM/HIGH HEAT.
- ONE BY ONE LIFT CHICKEN OUT OF BUTTERMILK AND COAT IN FLOUR MIXTURE.
- ADD CHICKEN TO HOT OIL AND FRY FOR 10 min. UNTIL LIGHTLY BROWN, TURNING ONCE.
- REDUCE HEAT, AND ADD WATER. COVER AND COOK FOR 30 min, TURNING AT 10 min INTERVALS. UNCOVER THE PAN AND CONTINUE COOKING FOR ABOUT 15 min. UNTIL THE CHICKEN IS CRISP AND TENDER.
(MOST TIMES I DON’T ADD ANY WATER, BUT FRY IT AT A LOWER HEAT UNTIL DONE)
The trick is obviously to get the chicken done to the bone, without making the outside too brown.
Adding water is not bad, as it is so little, but if you add the water, it is most important to uncover the chicken at the end to ensure the crispiness.
DON’T CROWD THE CHICKEN IN THE PAN AS IT WILL JUST COOK AND NEVER GET CRISPY
The trick is really: FRY, COOK, FRY