Directions
- 1In a bowl, mix flour, cornstarch, onion powder, garlic powder, paprika, black pepper, salt, MSG, oregano, and ground mustard until fully combined. Set aside.
- 2In another bowl, add some of the reserved flour seasoning, buttermilk, eggs, mustard, cayenne pepper, and hot sauce. Whisk until well combined.
- 3Add the chicken pieces to the buttermilk mixture and let marinate for at least 10 hours or overnight.
- 4Dredge the marinated chicken in the reserved flour mixture, ensuring the flour sticks well to the chicken. Let the chicken chill for about 20 minutes.
- 5Heat vegetable oil to 350°F (177°C).
- 6Fry the chicken for 12-13 minutes, until golden brown and crispy.
- 7Plate the fried chicken and dress it up with honey and hot sauce or any other desired toppings.
Ingredients
- 3.5 cups all purpose flour
- 1 cup cornstarch
- 1.5 tbsp onion powder
- 1.5 tbsp garlic powder
- 1 tbsp paprika
- 2 tsp coarse black pepper
- 1.083 tbsp coarse salt
- 1 tbsp MSG
- 1 tsp oregano
- 1.5 tsp ground mustard
- 4.5 lbs chicken
- 4 cups buttermilk
- 3 large eggs
- 1.5 tbsp mustard
- 1 tbsp cayenne pepper
- 1 tbsp hot sauce
- 0 vegetable oil
Equipment
bowlswhiskbaking sheetlarge pan or wok
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