Ingredients
Directions
Massage 1 1/2 teaspoons of the salt into the chicken pieces.
Combine the chicken pieces and buttermilk in a large bowl or large shallow dish and turn the chicken pieces to ensure they are completely coated with the buttermilk.
Cover with plastic and refrigerate for at least 2 hours and up to 1 day.
Preheat the oven to 300°F. Add enough oil to fill a large wok about halfway. Heat the oil over medium-high heat until it registers 350°F to 375°F on a deep-fry thermometer.
Stir the flour dry mustard paprika garlic powder onion powder pepper and 2 teaspoons of salt in a shallow dish to blend.
Whisk the eggs and water in a medium bowl to blend.
Working with one chicken piece at a time lift the chicken from the marinade allowing any excess marinade to drip back into the dish then dredge the chicken pieces in the flour mixture to coat completely.
Dredge the flour-coated chicken pieces in the egg wash.
Dredge the coated chicken in the flour mixture again to coat completely.
To Fry the Chicken:
Working in 2 to 3 batches carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes turning as needed until they are golden and almost cooked through.
Using a skimmer transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.
Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.
-Entendeu tudinho, né?! Se não entendeu, vai fazer um curso de inglês... Se fosse em japonês eu até traduziria para colocar aqui... Mas inglês!!!
