Jock Zonfrillo's Buttermilk Southern Fried Chicken | Fakeaway Meal Ideas | Jock Zonfrillo

Who needs the Colonel? Seriously. This fried chicken is delicious, shatteringly crunchy, and stays juicy because of the buttermilk brine. Get some mates together and get frying with this ultimate fakeaway dish!
What fakeaway meal would you like to see me re-create next? 😋
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🧑‍🍳 INGREDIENTS:
Buttermilk Brined Chicken
• 1 whole chicken, jointed into 10 pieces
• 460g buttermilk
• 2 large eggs
• 2 tsp fine salt
• 45g paprika
• 4 tbsp white pepper
• 32g garlic powder
• 8g dried oregano
• 5g cayenne pepper
• 75g plain flour
• 200g cornstarch
• 1.5 tsp baking powder
• 10g fine salt, plus more to serve
🧑‍🍳 METHOD:
Air dry your chicken in the fridge overnight.
Mix all ingredients for the buttermilk brine in a large mixing bowl. Pour over the chicken, ensuring to massage the brine into every crevice. Leave to marinate in the fridge overnight.
The next day, sift together the plain flour, cornstarch, baking powder, and 10g of fine salt into a large bowl. Spoon some of the buttermilk mixtures into the flour to make extra crispy bits of batter.
Place marinated chicken pieces into the flour mixture and firmly press as much mixture into the chicken as possible, ensuring to cover every crevice thoroughly. Leave the chicken to sit in the flour for 1-2 hours.
Fill a large pot no more than halfway with oil and heat to 190°C (the heat will drop significantly once the chicken goes in; the ideal temperature range is 160-170°C).
Add chicken and fry chicken for 8-10 minutes, or until deeply browned, crispy, and floating up to the top of the pot (this means the chicken is cooked). Drain onto a wire rack and season with fine salt before serving.
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