INGREDIENTS
Chicken (Amount not specified)
1 Cup Butter Milk
2 Cups White Flour
1 Tbsp Corn Flour
½ Tsp Baking Soda
½ Tsp Backing Powder
Spices
⅔ Tbsp Salt
½ Tbsp Thyme
½ Tbsp Basil
⅓ Tbsp Oregano
1 Tbsp Dried Mustard
1 Tbsp Celery Salt
1 Tbsp Black Pepper
4 Tbsp Paprika
2 Tbsp Garlic Salt
1 Tbsp Ground Ginger
3 Tbsp White Pepper
METHOD
1 Measure out the spices.
2 Add the flour to a bowl.
3 Add spices to flour and mix well. (use a Whisk).
4 You can dredge the chicken straight into the flour mix or dip the chicken in butter milk prior to dredging or
soak the chicken in the butter milk for at least 1 hour to over night.
5 Cook in Air Fryer at 180℃ for 18 minutes or Deep Fry at 180℃ for 10 – 12 minutes Thighs for about 6 minutes.
NOTE:
1 The original recipe is NOT soaked in buttermilk. The crispy recipe is dipped in buttermilk prior to the flour coating but original is
simply floured from fresh chicken with the spice recipe mixed into the flour.
