Fried Chicken Has Never Been So Good! | Chef Jean-Pierre

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk with vinegar

Plain yogurt provides similar tanginess and creaminess.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content, while thighs are often cheaper than breasts.

Marinate chicken thighs and drumsticks in a bowl.

Add 1 tablespoon finely chopped garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon curry powder to the chicken.

Pour in about 2-3 cups of buttermilk and some hot sauce, mixing well.

Cover and marinate in the fridge for at least 4 hours, or longer for more flavor.

Remove chicken from the marinade and let it drain for a minute.

In a mixing bowl, combine 2 1/2 cups flour, 1/2 cup corn starch, and 1/4 cup corn meal.

Add 1 teaspoon garlic powder, 1 teaspoon ginger powder, 2 teaspoons paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon Creole seasoning, 2 1/2 teaspoons salt, and 1/4 teaspoon black pepper to the flour mixture.

Mix the dry ingredients thoroughly to ensure even distribution.

Coat the marinated chicken pieces in the flour mixture, ensuring they are well covered.

Let the coated chicken drain briefly before frying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens