Name: Crispy Fried Chicken | Snacking with Meat | Festival Special
Ingredients: Cast iron skillet or frying pan; Meat mallet or rolling pin; Tongs; 1 boneless chicken breasts; 0.33 tablespoons smoked paprika; 0.08 teaspoon cayenne pepper; 0.17 teaspoon onion powder; 0.17 teaspoon garlic powder; 0.08 teaspoon white pepper; 0.33 teaspoons salt; 0.33 teaspoons thyme; 0.17 teaspoon chicken bouillon powder; 0.17 cup buttermilk; 0.33 eggs; 0.17 cup all-purpose flour plain; 0.13 cup cornflour corn starch; 0.17 teaspoon baking powder; Vegetable oil for frying

Ingredients

Cast iron skillet or frying pan
Meat mallet or rolling pin
Tongs
1 boneless chicken breasts
0.33 tablespoons smoked paprika
0.08 teaspoon cayenne pepper
0.17 teaspoon onion powder
0.17 teaspoon garlic powder
0.08 teaspoon white pepper
0.33 teaspoons salt
0.33 teaspoons thyme
0.17 teaspoon chicken bouillon powder
0.17 cup buttermilk
0.33 eggs
0.17 cup all-purpose flour plain
0.13 cup cornflour corn starch
0.17 teaspoon baking powder
Vegetable oil for frying

Steps

Make the spice mix by combining the smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and bouillon powder in a mixing bowl.
Using a meat mallet or the bottom of a saucepan, lightly pound your chicken to about a half inch thickness until it is even in size between two pieces of cling film.
Sprinkle 1 tablespoon of the spice mix evenly on both sides of the chicken pieces. Reserve the remaining spice for later use.
In a mixing bowl, add the buttermilk, the eggs, salt, and pepper to taste. Mix well.
In another bowl, combine the remaining spice mix, all-purpose flour, corn starch, and baking powder. Mix well.
Dip the spice-coated chicken one at a time into the buttermilk, then dip into the flour mixture.
Heat your oil to about a temperature of 350°F – 180°C. Once the oil is hot, add the chicken pieces to the oil. Fry both sides for about 4 minutes on each side until crispy and browned or when the chicken reaches an internal temperature of 165 degrees. (Fry in batches, don't overcrowd).
Once done, remove from oil and place it on a wire rack so the fat can drip off. Bon appetite 🍗
Notes To get a golden-brown crusty chicken with a moist interior, ensure that the oil is preheated before frying. Use a heavy skillet like a cast iron pan to prevent the chicken from burning. Use an oil with a high smoke point. I used vegetable oil for this recipe, but you can also opt for canola, avocado, peanut, or grapeseed oil. Fry in batches if you are frying a lot. Avoid overcrowding the pan. Flip the chicken once to prevent the coating from falling off.