Directions
Marinate the Magic. In a large bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, Dijon mustard, and hot sauce. Add your chicken pieces, making sure they’re fully coated. Cover and let them chill in the refrigerator overnight. (This is where the flavour magic happens).
Prep the Crunch. The next day, stir together the Chef Mate flour, cornstarch, seasoning, paprika, and garlic powder in a shallow dish. This is your golden coat of glory.
Double the Fun. Remove chicken from the marinade and let the excess drip off. Dredge each piece in the flour mix, pressing gently to ensure every nook and cranny is covered. For extra crunch, dip it back into the buttermilk and then into the flour mix again.
Fry Time! Heat Royal Soybean Oil in your fryer (or heavy pot) to about 340–360°F. Fry chicken pieces in batches, being careful not to overcrowd. Fry until crispy and golden brown on the outside.
Bake to Finish. Transfer fried chicken to a wire rack over a baking sheet. Place in a 350°F oven for 10–15 minutes until fully cooked inside (juicy, not raw).
Serve with a Smile. Let cool slightly (if you can resist!) and enjoy that perfect combo: crispy, juicy, and packed with flavour.
In this Recipe:
