Fried Buttermilk Brined Chicken Legs With Creamy Gravy
My fried buttermilk brined chicken legs are packed with unique flavours that will keep you coming back for more. The skin is crispy, and the chicken is juicy.That's all you need to enjoy the best tasting fried chicken going around.
Combine 4 tbsp of vinegar with 2 cups of milk into a small mixing bowl. Allow the buttermilk to sit for 30-40 minutes. Please don’t put it in the fridge. After the buttermilk has a curdled appearance, It is ready to use.
Dice fresh rosemary and add to the buttermilk with ½ tbsp of garlic powder.
Pour the buttermilk into a zip lock bag and add chicken legs. Using your hands, gently move the buttermilk around the chicken. Fold the bag over and place it into the fridge for 2-24 hours to marinate. Rotate the bag each time you go to the fridge.
In a large bowl, whisk together 2 cups of all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tsp pepper, ½ tbsp garlic powder, ½ tbsp onion powder and ¼ cup of finely chopped fresh parsley.
Into a bowl, crack three eggs and add ½ tsp of salt, then whisk.
Dredging & Frying
Pour 2 litres of vegetable oil into a wok or crockpot and heat to 190°C (375°F). The temperature will fall as soon as the chicken is added. Keep the heat up High until the oil is back within 180°C - 190°C (375°F - 355°F).
Pat the chicken dry with a paper towel. Dredge into the flour mix, egg, then back into the flour mixture. Shake off excess flour and place chicken onto a wire rack.
Carefully add the chicken into the hot oil, placing the chicken away from you. Fry the chicken for 10-12 minutes, turning halfway.
The safe eating temperature of the chicken should be between 73°C (163°F) and 75°C (167°F). Drain chicken onto a wire rack or paper towel and wrap with aluminium foil to keep warm.
Creamy Gravy (optional)
Stir ⅓ cup of flour to 2 tbsp of repurposed oil over low heat for 2 minutes, stirring continuously. Add some of the crunchy flakes on the bottom of the wok/crockpot.
Whisk in 1 and ¼ cup (310ml) of chicken stock and 1 cup of milk and bring to boil over high heat, stirring continuously.
Reduce the heat to low and simmer for 3-5 minutes or until thickened. Serve immediately with the chicken legs.