Crispy Style Chicken - Buttermilk Fried Chicken

Crispy Chicken Style -  Buttermilk Fried Chicken 

The ultimate fried chicken, known for its pressure-cooked tenderness and savory, peppery crust. We will replicate this using a Dutch oven.

Dietary Information
Contains Gluten (Flour)
Contains Dairy (Buttermilk)
Not suitable for vegetarians.

Ingredients List
The Marinade & Chicken:
⦁ 1.5 kg | 3.3 lbs Chicken pieces (bone-in thighs and drumsticks work best)
⦁ 0.5 kg | 17 oz Buttermilk (approx 2 cups)
⦁ 1 tbsp Salt

The Secret Spices Dredge:
⦁ 0.35 kg | 12 oz All-purpose flour (approx 2.5 cups)
⦁ 2 tbsp Salt
⦁ 2 tbsp Black Pepper (ground finely)
⦁ 1 tbsp White Pepper
⦁ 2 tbsp Paprika
⦁ 1 tbsp Garlic Powder
⦁ 1 tbsp Ginger Powder
⦁ 1 tbsp Celery Salt
⦁ 1 tbsp Dried Mustard Powder
⦁ Dried herbs: 1 tsp Thyme, 1 tsp Basil, 1 tsp Oregano.

For Frying:
1 kg | 35 oz Vegetable oil or Canola oil (enough for 3 inches depth in your pot)

Step-by-Step Guide
⦁ Marinate: Mix buttermilk and 1 tbsp salt in a large bowl. Add chicken, ensuring it's submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
⦁ Prepare Dredge: Whisk the flour and all 11+ spices together in a large, shallow bowl.
⦁ Heat Oil: In a heavy Dutch oven, heat oil to 165°C (330°F). Use a candy thermometer.
⦁ Dredge: Remove a piece of chicken from the buttermilk, letting excess drip off. Press it firmly into the flour mixture, coating every crevice. shake off excess flour gently.
⦁ Fry: Carefully lower 3-4 pieces into the oil (don't overcrowd). The temperature will drop; try to maintain it around 150°C (300°F). Fry for 12–15 minutes, flipping once, until golden brown and internal temperature reaches 74°C (165°F).
⦁ Drain: Rest on a wire rack over a baking sheet for at least 10 minutes before serving.