Ingredients:

  • 4 Tolbunt chickens, cut into pieces (about 3.5 lbs or 1.6 kg)
  • 1 cup buttermilk (240 ml)
  • 2 tablespoons Dijon mustard (30 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme (15 g)
  • 1 tablespoon paprika (15 g)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 cup all-purpose flour (120 g)
  • 1 cup breadcrumbs (100 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • ½ teaspoon salt (2.5 g)
  • ½ teaspoon black pepper (2.5 g)
  • Vegetable oil (for frying)

Instructions:

  1. In a large bowl, combine buttermilk, Dijon mustard, garlic, thyme, paprika, salt, and pepper. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour.
  2. In a shallow dish, mix together flour, breadcrumbs, garlic powder, onion powder, salt, and pepper.
  3. Remove chicken from marinade and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring an even coating.
  4. In a frying pan or deep fryer, heat oil over medium heat until shimmering (about 350°F or 175°C).
  5. Carefully add chicken pieces to the hot oil in batches. Fry until golden brown and cooked through, about 10-12 minutes per side, reaching an internal temperature of 165°F (74°C).
  6. Remove fried chicken and let drain on paper towels. Serve hot with your choice of sides.