Southern “Ontario” fried chicken
Serves 6-8
18 chicken thighs bone in, skin on.
4 cups buttermilk
¼ cup salt
2 cloves garlic, smashed with a knife
1 bunch of thyme
Hot sauce to taste
2 cups flour
½ cup cornstarch
½ cup cornmeal
½ cup southern fry spice blend
8 cups vegetable oil for frying
In a large bowl, whisk together buttermilk, salt, garlic, thyme and hot sauce.
Place the chicken into the marinade and allow sit overnight in the fridge.
Preheat your oven to 325 degrees Fahrenheit.
Combine all dry ingredients for the breading in a large bowl.
Remove chicken from marinade and toss in breading to coat.
Bring 8 cup of vegetable oil to 350 degrees Fahrenheit in a large pot, skillet or deep fryer.
Place 6 pieces of chicken into the oil and remove once brown and crispy (roughly 10 minutes).
Put the browned chicken on a cookie rack placed on a baking sheet. Repeat with the remaining chicken.
When all the chicken has been browned off, place into your oven for 25 minutes to cook through.
Season with coarse salt
Southern fry spice blend
Makes roughly 2 cups
½ cup paprika
¼ cup salt
¼ cup celery seed
¼ cup mustard powder
¼ cup onion powder
¼ cup white pepper
3 tbsp. dried thyme
3 tbsp. dried oregano
3 tbsp. black pepper
3 tbsp. garlic powder
2 tbsp. ground ginger
Mix together all ingredient, store in an airtight container.