PREP TIME15 minutes
COOK TIME20 minutes
ADDITIONAL TIME1 hour
TOTAL TIME1 hour 35 minutes
Ingredients :
4 pounds of bone-in chicken
2 cups buttermilk
1 ½ cups all-purpose flour
¾ cup cornstarch
1 tablespoon original Goya Adobo seasoning
1 tablespoon seasoning salt
½ tablespoon garlic powder
½ tablespoon Italian seasoning
1 ½ tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp black pepper
1 tsp chili powder
Shortening or oil for frying
Instructions :
1)The Adobo powder, 1 tablespoon seasoned salt, garlic powder, onion powder, Italian seasoning, smoked paprika, chili powder, cumin, and black pepper should all be combined in a small bowl.
2)By adding half of the herbs to the buttermilk, divide this in half.
3) Place the chicken pieces in a large basin, sprinkle with the remaining 1/2 tsp of seasoned salt, and then pour the buttermilk over them. For at least an hour and up to 24 hours, cover and chill.
4) Prepare a shallow basin with the flour, cornstarch, and remaining spice mixture before frying the chicken. Mix everything together by whisking it.
5) Heat at least 1″ of frying oil in a deep cast-iron pan or Dutch oven to about 325°F.
6)Take the chicken out of the fridge, and then cover it thoroughly on both sides with the flour mixture.
7) Don’t overcrowd the pan as you carefully drop the chicken pieces into the hot oil.
8) After cooking the chicken for the first four minutes, flip it over and cook for a further four to five minutes for bigger pieces or for two to three minutes for smaller portions like the wings or legs.
9)Chicken should be taken out of the hot oil and dried on paper towels. As soon as you pull it from the oil, gently salt it.
10) Continue doing this until the chicken is well cooked.
