Buttermilk Fried Chicken

Ingredients · for 4 (scales to your household)

• 1 whole whole chicken $14.40
• 2 tsp salt $0.10
• 1 tbsp hot sauce $0.62
• 4 clove garlic $0.12
• 3 tsp cajun seasoning $0.66
• 150 ml buttermilk $0.55
• 150 g all-purpose flour $0.32
• 50 g cornstarch $0.44
• 2 tsp baking powder $0.08
• 1 tbsp paprika $0.38
• 2 tbsp garlic powder $0.82
• 2 tbsp onion powder $0.82
• 1 tbsp thyme $0.22
• 1 tsp cayenne pepper $0.12
• 1 tsp white pepper $0.06
• 3 tbsp vegetable oil $0.23

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Season the chicken pieces with salt, crushed garlic, hot sauce and cajun seasoning, then coat with buttermilk.
2. Cover and marinate in the fridge at least 4 hours or overnight.
3. Whisk together the flour, cornstarch, baking powder and all the breading spices.
4. Drain excess marinade from the chicken and dredge each piece in the seasoned flour.
5. Let the coated chicken rest 10 to 15 minutes so the breading adheres.
6. Heat oil to 375F in a deep cast-iron skillet or fryer.
7. Fry the chicken in batches, turning occasionally, until golden brown and 165F inside.
8. Drain on a wire rack and rest 10 minutes before serving.