Buttermilk Fried Chicken — Flip Only Once to Keep the Coating On

Steps

1. 1

   Mix 240ml of milk with 1 tablespoon of vinegar to make buttermilk (let it sit for 10 minutes until it thickens).

2. 2

   Season the fresh chicken with salt and pepper, then marinate it in the buttermilk (refrigerate for at least one day for best results).

3. 3

   Mix flour, salt, pepper, 2 teaspoons of smoked paprika, 1 teaspoon of cayenne pepper, and 1 teaspoon of garlic powder to make the chicken coating powder.

4. 4

   Thoroughly coat the marinated chicken in the chicken coating powder.

5. 5

   Heat oil to 160°C, add the chicken, and do not touch it for 5 minutes. Flip it only once, then fry for 10–12 more minutes (a total of about 15 minutes until fully cooked).

6. 6

   While trimming the celery, bring 480ml of water, 400g of sugar, 1 teaspoon of salt, 180ml of white wine vinegar, mustard seeds, cloves, and black pepper to a boil to make the pickling brine, then pour it over the celery and let it cool.