Buttermilk Fried Chicken

This is my own version of Fried Chicken recipe. I definitely love the taste and texture of the chicken when marinated with buttermilk first. And what do you know! My family loves it too...


Ingredients:

• 1 kg. of chicken legs and thigh
• 1 tsp Aji-Ginisa mix
• 1/2 tsp Paprika
• 1/2 tsp Cayenne Pepper
• 1/4 tsp ground Black Pepper

Buttermilk mixture

• 1 cup Evaporated Milk
• 1/4 cup vinegar
• 1 tbsp salt

Breading

• 2 cups All-Purpose flour
• 1 cup Cornstarch
• 1 tbsp baking powder
• 2 tsp Salt
• 1 tsp Aji-Ginisa mix
• 1/2 tsp Paprika
• 1/2 tsp Cayenne Pepper
• 1/4 tsp ground Black Pepper

Cooking Procedure:

1. In a mixing bowl, combine milk and vinegar but refrain from stirring and let it sit for 5 minutes. Then add salt and stir afterwards.
2. On separate bowl, combine the dry spices: Aji-Ginisa, black pepper, paprika, cayenne pepper, chilli powder. Mix well.
3. Drop the chicken on the bowl of spices. Make sure that all chicken are coated well with the spices.
4. Marinate the chicken in buttermilk mixture for 30 minutes or overnight in the fridge.
5. For the breading, combine all-purpose flour, cornstarch, baking powder, salt, Aji-Ginisa, black pepper, paprika, cayenne pepper in another mixing bowl. 
6. Dredge the chicken pieces one at a time in the breading mixture, tossing to coat completely. Dip dredge chicken in the buttermilk mixture and coat again with the breading mixture.
7. Heat oil in a deep-frying pan. When oil is ready, deep-fry chicken until golden about 10 to 15 minutes. Drain on paper towels to remove excess oil. 
8. Serve with gravy on the side. Yum!

Tips:

• Pat dry chicken before coat it with dry-spice mixture.
• Make a small slice on the area with thick meat, to make sure inner part is cooked well. And that the spices zips through.

Watch video here: