Delicious and moist fried chicken in a marinade of buttermilk and a crispy spicy coating
750gchickenwings, drumsticks, chickenbreast or a mix
For the marinade:
2clovesof garlicroughly chopped
1tspsmoked paprikapowderla Chinata dulce piment
For the coating:
250grall purpose flower
2tbsppankoJapanese bread crumbs
Oil to fry the chicken in
Put the chicken in a high ovendish (if you use chickenbreast, first cut the breast in pieces of roughly 5x5cm). Mix ingredients for the marinade in a bowl and pour the marinade over the chicken (all the chicken meat must be submerged in the marinade), seal off with cling film and put in the refrigerator for at least 4 hours (it's best to marinate the chicken for a night). If you don't have a suitable ovendish, you can also use large resealable plastic bags to marinate the chicken in).
Get the chicken out of the fridge 30 minutes before frying and heat the oven to 150°C.
Pour the oil in a big deep frying pan and heat to about 160°C
Mix the ingredients for the coating together very well and completely coat the marinated chicken with the flourmixture.
Deepfry the chicken in batches of 3 to 4 pieces until the crust is a golden, crispy brown (about five minutes per batch) and let briefly drain on some paper kitchentowel.
The chicken can be a little pink in the centre still, therefore place the fried chickenpieces in an ovendish and bake off for 30 to 45 minutes in the oven
Serve with a salad and some nice sauces on the side.