Keep it juicy inside and crispy outside with this buttermilk fried chicken recipe that would make your family keep asking for.
2 Kenchic whole capons
Vegetable oil of choice, for frying the chicken
6 cups all-purpose flour
5 tablespoons salt
4 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon Cayenne powder
2 cups buttermilk
Salt, as desired
Cut the whole capons into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil in a heavy pan or a deep-fryer.
Using a large bowl, mix the flour, salt, black pepper, garlic powder, onion powder, Cayenne pepper and set aside.
Pour the buttermilk into another large bowl. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk and place them in the flour mixture, making sure that the chicken is thoroughly coated for it to be crunchy.
Gently place the breasts in your hot oil. Repeat the same process with your other pieces of chicken. You should have 16 pieces of chicken in the oil.
Set a timer for 15 minutes. Remove the chicken from the oil and let it drain for 5 minutes. Let it cool before serving.
Serve with an accompaniment of your choice.
Directions for Homemade Buttermilk
Pour 1 cup of milk into a bowl.
Add two tablespoons of lemon juice or vinegar into the bowl and stir to combine and let it set for 10 minutes.