MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Piri Piri Fried Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
     Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
 2 1/2 c  Buttermilk
     2 tb Kosher salt
     1 tb Piri piri spice blend
     1 tb Onion powder
     1 tb Garlic powder
 3 1/2 lb Bone-in skin-on chicken legs
          - & thighs

MMMMM-----------------------FLOUR COATING----------------------------
     2 c  A-P flour (272 g)
     2 tb Piri piri spice blend
 1 1/2 ts Black pepper
     2 tb Smoked paprika
   1/2 tb Garlic powder
     1 tb Onion powder
     1 ts Kosher salt
          Peanut or canola oil

MMMMM-----------------------PIRI PIRI MIX----------------------------
     3 ts Paprika
     2 ts Dried oregano; crushed
     2 ts Ground ginger
     2 ts Ground cardamom
     2 ts Garlic powder
     2 ts Onion powder
     1 ts Salt
     1 ts Ground cayenne; more to
          - taste

 Combine in a small bowl. Store excess in a tight covered
 container

 MAKE THE MARINADE: In a large bowl, combine the
 buttermilk, salt, piri piri spice blend, onion powder,
 and garlic powder. Add the chicken to this buttermilk
 mixture. Cover with plastic wrap and marinate the
 chicken in the refrigerator for 8 to 24 hours.

 MAKE THE FLOUR COATING FOR CHICKEN: In a large plastic
 bag or in a large bowl combine the flour, piri piri
 spice blend, black pepper, paprika, garlic powder, onion
 powder, and salt.

 DREDGE THE CHICKEN PIECES IN FLOUR MIXTURE: Remove the
 chicken from the buttermilk marinade and allow the
 excess buttermilk to drip off. Individually dredge each
 piece into the flour mixture making sure the chicken is
 fully coated. Shake off the excess flour, place the
 chicken pieces on a sheet pan.

 LET THE FLOURED CHICKEN REST: Let the floured chicken
 pieces sit at room temperature for 30 minutes to help
 the flour adhere to the chicken and let the chicken come
 to room temperature.

 HEAT THE FRYING OIL: While the chicken sits for 30
 minutes, fill the Dutch oven half way full with oil.
 Heat the oil, over medium-high heat until the oil
 reaches 325 F/165 C when using a kitchen thermometer.

 Alternatively, to tell if your oil is ready for frying
 you can add a pinch of flour into the oil, and when it
 begins to sizzle, your oil is ready.

 FRY THE CHICKEN: Cook the chicken in batches by adding a
 few pieces of chicken to the pot and fry for about 15
 minutes, turning halfway through the cooking time. Your
 chicken is full cooked through when the thickest part of
 the chicken pieces reaches 165 F/74 C when inserted with
 a digital thermometer.

 PLACE CHICKEN ON A RACK TO DRAIN EXCESS OIL: When the
 chicken is golden brown and cooked through, remove the
 chicken using tongs and place on a rack over a baking
 sheet to drain any excess oil.

 Serve fried chicken warm along with your favorite sides

 Recipe by Sharee Hill

 RECIPE FROM:https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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