Southern fried chicken

• 300 g Wheat flour
  Swaps (2)
• 1.5 kg Chicken (cut into 8 pieces, skin on and bone in)
  Swaps (2)
• 3 teaspoons Salt (half for the marinade and half for the flour)
• 2 teaspoons Black pepper (freshly ground)
• 1 teaspoon Baking Powder
• 1.5 l Vegetable Oil (for frying)
• 2 teaspoons Paprika
• 50 g Cornstarch
• 1 teaspoon Cayenne Pepper (to taste)
• 1 tablespoon Hotsauce (Louisiana-style)
• 2 teaspoons Garlic Powder
• 500 ml Buttermilk
  Swaps (1)
• 1 teaspoon Ground Onion

Instructions

1. 1

   The day before, mix the buttermilk with the hot sauce and half the salt in a bowl. Submerge the chicken, cover and leave to marinate in the fridge overnight (at least 4 hours).

2. 2

   Take the chicken out of the fridge half an hour before frying. In a large bowl, mix the flour, cornflour, baking powder, spices and remaining salt. Add 3 tablespoons of the marinade and rub it in with your fingertips to form little clumps.

   30 min

3. 3

   Lift each piece out of the marinade, let the excess drip off, press it firmly into the flour and set it on a wire rack while you coat the rest: this lets the coating set so it does not fall off in the fryer.

   15 min

4. 4

   Heat the oil to 170 °C in a heavy-based pan, about 4 cm deep.

   10 min

5. 5

   Fry the chicken in two batches without crowding, turning now and then and keeping the oil between 150 and 165 °C. It is done when the coating is deep golden and the thickest part reads 74 °C: about 12 to 15 minutes for thighs and drumsticks and a little less for wings and breasts.

   30 min

6. 6

   Drain on a wire rack rather than kitchen paper, which makes the underside soggy, and rest for 5 minutes before serving.

   5 min