Buttermilk Fried Chicken Recipe Donna Hay

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Buttermilk Fried Chicken Recipe Donna Hay. Sprinkle with extra salt to serve. Place the chicken and buttermilk in a large bowl toss to coat and refrigerate for 30 minutes to marinate.

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It smells so good while it is cooking and the taste is truly unbelievable and so moist and juicy i will make this receipe over and over thanks chef john for sharing. This fried chicken receipe is absoultly fantastic if you take your time get all your ingredients together in two groups it is easy to make. Remove the chicken from the buttermilk mixture allowing any excess liquid to drip off.

Add the buttermilk mix to combine and refrigerate for 30 minutes.

Fill a large saucepan two thirds full with oil and place over medium heat until the temperature reaches 180 c on a deep frying thermometer. Stir to make sure each piece of chicken is coated evenly then cover with cling film and chill for about an hour. Place the paprika and fennel seeds in a large bowl and mix to combine. Combine all of the breading ingredients in a large bowl then roll the marinated chicken pieces in the flour shaking off excess.

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