OLD BAY Buttermilk Fried Chicken
We don’t like to boast but we reckon this is the tastiest fried chicken recipe ever… What could be more delicious than juicy chicken coated in our crunchy OLD BAY spiced batter?
- 8 bone-in chicken thighs or drumsticks
- 4 skin-on chicken legs
- 1 tsp salt
- 400ml buttermilk
- 3 tbsp OLD BAY Seasoning
- 300g plain flour
- Vegetable oil, for frying
- Place the chicken in a large bowl and season with salt. Pour in the buttermilk and 2 tbsp OLD BAY Seasoning. Mix well to evenly coat the chicken pieces in the marinade. Cover with cling film and leave to marinade in the fridge for at least 1 hour.
- In a large bowl, mix together the flour and remaining 1 tbsp OLD BAY Seasoning.
- Remove the chicken from the marinade and pat dry. Dip in the flour, turning to ensure all sides are coated. Repeat the dipping process if additional coating is required.
- When ready to fry, half-fill a deep heavy-based saucepan (or deep fat fryer) with oil and heat until the temperature reaches 175C on a cooking thermometer.
- Carefully add the chicken pieces, ensuring they are in a single layer (you may need to do this in batches). Fry, turning regularly, until crisp, golden and with an internal temperature above 75C.
- Remove from the pan using a slotted spoon or strainer and place on kitchen paper to drain off any excess oil. Serve straight away.
It is a good idea to use a food thermometer so that you can check the temperature of the oil and ensure that the chicken has reached an internal temperature of at least 75C. Always take care and wear long sleeves when deep frying as the oil will be very hot. When finished, let the oil cool before pouring into a bottle and throwing away - never pour it down the sink.