Spicy Fried Chicken
- 6 chicken thighs
- 6 chicken drumsticks
- 3 cups buttermilk
- 2 tsp salt
- 1 tsp pepper
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 Tbl Attar Hungarian Paprika
- 2 tsp Attar Onion Powder
- 2 tsp Attar Garlic Powder
- 1 tsp Attar Basil
- 1 tsp Attar White Pepper
- 1 cup Baklouti Green Chile Olive Oil
- 1/2 cup Sage Olive Oil
- 1 cup Lemon Olive Oil
- 2 cup Butter Olive Oil
In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
When ready to cook, pour all your oils into a medium size skillet, fill until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, basil, white pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake each piece gently to remove the excess. Place it in the breading mix gallon bag and shake each piece inside until coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.