Barberton Chicken with Spicy Garlic Sauce

Ingredients

• 4 chicken thighs 4 chicken thighs
• 4 chicken drumsticks 4 chicken drumsticks
• 1 cup buttermilk (240ml) 1 cup buttermilk (240ml)
• 2 cups all-purpose flour (240g) 2 cups all-purpose flour (240g)
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste
• For the spicy garlic sauce: For the spicy garlic sauce:
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1/4 cup white vinegar (60ml) 1/4 cup white vinegar (60ml)
• 2 tablespoons hot sauce 2 tablespoons hot sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt, to taste Salt, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken thighs and drumsticks, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
3. 3.
   Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing gently to adhere the flour.
4. 4.
   Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the chicken in the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 10-12 minutes per side, or until golden brown and cooked through.
5. 5.
   While the chicken is frying, prepare the spicy garlic sauce. In a small bowl, combine the minced garlic, white vinegar, hot sauce, paprika, cayenne pepper, and salt. Stir well to combine.
6. 6.
   Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. Serve the Barberton Chicken hot, drizzled with the spicy garlic sauce.

Treat your ingredients with care...

• Buttermilk — The acidity of buttermilk helps tenderize the chicken and adds a tangy flavor. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.
• Hot sauce — Choose a hot sauce that suits your spice preference. Adjust the amount of hot sauce in the garlic sauce according to your desired level of heat.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or peanut oil, for frying the chicken. Make sure there is enough oil to fully submerge the chicken pieces.

Tips & Tricks

• For an extra crispy crust, double-dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.
• If you prefer a milder garlic sauce, reduce the amount of hot sauce or omit it entirely.
• Serve the Barberton Chicken with a side of coleslaw and fresh bread for a complete meal.
• Make sure the oil is at the correct temperature before frying the chicken to ensure a crispy exterior and fully cooked interior.
• Leftover chicken can be refrigerated and enjoyed cold the next day or reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Barberton Chicken hot, drizzled with the spicy garlic sauce. Accompany it with a side of coleslaw and fresh bread for a satisfying meal.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, drizzle the spicy garlic sauce over the top, and garnish with fresh herbs like parsley or cilantro. Serve the coleslaw in a separate bowl and place the fresh bread on the side for a visually appealing presentation.