Needed for this Recipe:
6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
2 teaspoons salt
1 teaspoon pepper
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon white pepper
1 cup of Baklouti Green Chile Fused Olive Oil
½ cup of Wild Mushroom and Sage Infused Olive Oil
1 cup of Whole Fruit Lemon Fused Olive Oil
2 cup of Butter Infused Olive Oil
In a large mixing bowl, whisk together buttermilk, salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
When ready to cook, pour all your oils into a medium size skillet, fill until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, basil, white pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake each piece gently to remove the excess. Place it in the breading mix gallon bag and shake each piece inside until coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.