Crispy and Crunchy Fried Chicken

I was very naughty and I made some buttermilk fried chicken again. Why are you not surprised? And you ask, was the buttermilk fresh or expired?

Of course it was expired. What did you expect? Three weeks expired mind you. But buttermilk is sour milk and as long as it's not green or black, I take it that it is still good.

So I soaked some chicken pieces overnight in the buttermilk along with some spices and seasonings. Then I drained the chicken the next morning. I just left the lot in a strainer until the chicken was at room temperature. 

Some people will freak out about bacteria and stuff but you know this auntie. Bacteria die in my stomach. So, anyway. This time I used tapioca flour mixed with spices and  another ingredient - baking powder.

I dipped the chicken into the flour and then let it stand on a wire rack. Moisture came out of the chicken and I dipped it into the flour again and pressed the flour into the chicken. I think I did that 3 times until the chicken was really dry and fully coated with the flour mix.

Then it was in into very hot oil to fry till golden brown. Then fried again the second time for more crunch. The chicken was wonderfully moist and yet very crispy and crunchy.

The most surprising thing was that it remained crispy some 5 hours later. That must be the effect of the baking powder I think. I'll have to test that again just to be sure. Ahem!

Crispy Crunchy Fried Chicken
Recipe source : Phong Hong

- 800g chicken pieces

Marinade (mix all together) :
- 250 ml buttermilk
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp dried oregano

Spiced flour coating :
- 2 cups tapioca flour
- 1 tsp salt
- 1 tsp freshly cracked black pepper
- 2 tsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tbsp baking powder

Method :
1. Mix all the marinade ingredients together.
2. Put chicken pieces into a freezer bag or any suitable container.
3. Pour marinade into the bag/container and let soak overnight in the fridge.
4. Before frying, take chicken out from the fridge and drain on a colander.
5. Wait for chicken to come to room temperature.
6. Meanwhile, mix the spiced flour coating.
7. Dip chicken pieces one by one into the flour mix and make sure it is well coated. Place on a wire rack for the flour to further absorb moisture.
8. Once all pieces are coated, repeat process and press the flour onto the chicken pieces. Again, place on wire rack. Repeat if necessary (I did three times).
9. Heat oil in wok and deep fry the chicken until golden brown. Remove to drain and continue until all pieces are fried.
10. Fry for a second time briefly for extra crunch.