Buttermilk-brined fried chicken brushed with a fiery cayenne oil, served on white bread with pickles. This lemony version is finished with lemon and lemon zest. Ready in about 50 minutes.
Prep 20 min Cook 30 min Serves 4 Medium
Ingredients
🍗Chicken1 kg, thighs
🧄Garlic2 cloves, grated
🫙Vegetable Oilfor deep frying
🍋Lemon1
🌾All-Purpose Flour2 cups
🌶️Red Chili Powder2 tbsp cayenne
🌶️Smoked Paprika1 tsp
🫙Brown Sugar1 tbsp
🫙Hot Sauce2 tbsp
🧀Buttermilk2 cups
Optional extras
🍞Bread4 slices
🫙Picklesto serve
🍋Lemon Zest1 tsp
Instructions
1
Marinate the chicken in buttermilk and hot sauce for at least 1 hour.
2
Dredge in seasoned flour, pressing to coat.
3
Deep-fry at 170°C for 12–15 minutes until cooked through (74°C inside).
4
Whisk 1/2 cup of the hot frying oil with cayenne, brown sugar, paprika and garlic.
5
Brush the spicy oil over the chicken and serve on bread with pickles.
6
Finish with lemon zest and a squeeze of lemon juice.
Chef's tip
Keep the oil at a steady temperature and fry in batches.
