Ingredients
- 4 cups buttermilk
- 1 tablespoon salt
- 1 teaspoon ground ground black pepper (or to taste)
- 2 tablespoons Dijon mustard
- 1/2 to 1 teaspoon cayenne pepper (or to taste)
- 3 1/2 to 4 pounds whole chicken (cut into pieces)
- 2 to 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- Oil, for deep frying
- SERVE WITH
- Mang Tomas sarsa
How to Make
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Step 1: Whisk together buttermilk, mustard, salt and pepper and cayenne in a bowl, and pour into resealable plastic bag. Add the chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hrs.
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Step 2: When are ready to cook the chicken, combine the flour, salt, baking powder, garlic powder, and onion powder in the plastic bag.
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Step 3: Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all the chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
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Step 4: Heat the oil in a large frying pan (she used a deep-fryer) over medium high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
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Step 5: Serve immediately with Mang Tomas sarsa. Enjoy!
We hope you enjoy this recipe!
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