Buttermilk Fried Chicken Recipe

Warm 1 cup of milk. Mix 1 cup of warm milk and 2 tablespoons of lemon juice in a medium sized bowl. Allow the mix to sit for about 5-10 minutes. This is what will create your buttermilk.

Once the buttermilk is ready, get a large bowl. Add 1 teaspoon of salt and pepper. Then add 1 teaspoon of red chili powder, 1 teaspoon of paprika powder,1 teaspoon of white pepper, 1 teaspoon of garlic powder, 1 teaspoon of thyme and lastly 1 teaspoon of rosemary. Mix and stir the spices well.

Add the buttermilk mix to the bowl with the chicken in it. Mix the chicken in the buttermilk (make sure you coat the chicken well with the buttermilk). Once the chicken is completely coated cover the bowl and set aside for at least 6 hours to marinate.

In a large bowl, add 1/2 cup of corn flour, 1 and 1/2 cups of all-purpose flour. Add 1 teaspoon of red chili powder, 1 teaspoon of paprika powder, 1 teaspoon of coriander, 1 teaspoon of garlic powder, 1 teaspoon of white pepper powder, 1 teaspoon of rosemary and 1 teaspoon of thyme. Stir the mixture with a whisk until fully combined.

Beat an egg and mix it well. On a large plate, add the beaten egg, 1/2 cup of all-purpose flour, and a little bit of water to make a liquid consistency. Mix it well. Then add 1 teaspoon of salt and pepper. This will create an egg mix for the chicken.

Go back to the bowl with the chicken. Coat the chicken well with the flour bowl and then in the egg mix on both sides. After coating the chicken in the egg mix coat the chicken again in the flour mix.

Set your burner to medium and lightly oil a large pan. Dip the chicken into the oil. Cook one side and flip the chicken after about 15 minutes and fry for about 5-7 minutes (look for a golden-brown color and that's when you'll know they are done).
Tip: Try not to overcrowd your pan with too-much chicken and keep the other chickens warm in the oven until you finish the rest.
Remove the chicken from the oil. Dish on a plate and serve!