STEP 1/10
Mash the garlic and chop the onions
STEP 2/10
Place buttermilk, crushed garlic, onion (or shallot), rosemary and thyme in a large bowl
STEP 3/10
Cut the chicken into bite-size pieces. Depending on the size, the amount of coating and the time to fry can vary
STEP 4/10
Place the trimmed chicken in a container, wrap it, and refrigerate it for 1 to 12 hours (soft meat & odor removal)
STEP 5/10
Place flour, salt and pepper in a wide bowl and mix evenly with smoke paprika powder, garlic powder, onion powder, and cayenne powder
STEP 6/10
Coat the chicken with flour
STEP 7/10
Now add the coated chicken to 170C and fry for 10 to 15 minutes
STEP 8/10
Make sauce while frying chicken. Chop up the garlic in moderation
STEP 9/10
Add moderately minced garlic, ground pepper, and honey; microwave just enough to warm
STEP 10/10
Drain chicken, drain, plate and serve with sauce
When making marinade) If you don't have butter milk, replace it with yogurt: milk: lemon juice or vinegar 50:200:15 (ml). Store at room temperature for 1 hour and adjust the concentration accordingly.
When you coat with flour) It's said that you can make a crispy texture if you use soft flour rather than gravitational flour. Gordon Ramsay had a double coating, but I only had one coating for fear of thick texture.
When frying) If the temperature deviates significantly when frying, the result is not good. If the temperature is low, the fried food can become soggy, and if it is high, it can burn only the outside without ripening. It's good to keep the temperature as high as possible.