To fry or not to fry...or to air fry instead? So many choice and so much chicken to go around! We all love fried chicken, and this is one of the best recipes we have created. It appears in FakeAway and now we have recreated it in the AirFryer because, well, why not? Perfection. Go either way people. Perfect for just two, or follow frying instructions to feed a crowd.
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 2 Pinches pink salt flakes BUY
- 1 Teaspoon ground turmeric
- 1 Tablespoon each dried thyme, basil, oregano leaves
- 1 Teaspoon Celery Salt Recipe
- 1 Tablespoon ground black pepper
- 1 Tablespoon yellow mustard powder
- 2 Tablespoons smoked paprika
- 1.5 Tablespoon garlic powder
- 1 Tablespoon ground ginger
- 1 Tablespoon ground white pepper
- 1 Cup bakers or strong flour
- 300 Milliliters buttermilk
- 1 large egg
- 1 chicken cut into 8-10 pieces
- EVOO for shallow frying
Do
- 1
Place salt and all of the eleven herbs and spices into the Thermomix bowl and mill 4 sec/speed 5.
- 2
Toss in a bowl with the flour. Set aside.
- 3
Combine the buttermilk and egg in a large bowl and whisk together. Soak the chicken pieces in this mixture for at least 20 minutes.
- 4
Remove chicken from the buttermilk and let excess moisture drip off. Toss each piece of chicken in the flour mixture, coating generously on both sides. Shake off excess coating and then lay each piece on a baking rack for 20-30 minutes.
- 5
Preheat the oven to 160°C and line a large baking tray with paper.
- 6
Heat a preferably cast iron frying pan to a medium high heat.
- 7
Pour enough oil into the pan to make the oil around 2 cm deep.
- 8
Heat the oil until just smoking. Add the chicken in small batches and fry until the chicken coating is browning and very fragrant. Transfer the chicken to the prepared baking tray and repeat until all the chicken has been fried.
- 9
Transfer the tray to the oven and cook for at least 30 minutes or until the coating is crispy and dark brown.
- 10
Serve immediately with Oven Fries or coleslaw or mashed potatoes and gravy or all three. You know you want to!
- 11
This chicken is equally good when stone cold the next day.
- 12
If using the AirFryer, preheat the oven to 200°C and place 2 pieces of the prepared chicken into the AirFryer dish. Cook exactly 13 minutes or until crispy, golden and cooked through. The chicken will continue to cook after being removed from the AirFryer with residual heat. Repeat as needed with the remaining chicken.
