How to make it

  • Place chicken pieces in a large bowl and pour buttermilk over them.
  • Cover with cling film and refrigerate overnight.
  • Preheat oven to 350 deg. f. (180 deg. c.).
  • Combine flour, salt, pepper, or Sichuan pepper and cumin in a bowl; this is the dredging flour.
  • Take chicken out of buttermilk and coat each piece in the dredging flour and put aside.
  • Pour oil into a large heavy-bottomed pot (to avoid the splashing of oil over stove top) to a depth of one inch. Heat up to 360 deg. f. (185 deg. c.).
  • In batches, place pieces of chicken in the oil and fry for about three minutes on each side.
  • Place chicken on a metal baking rack set on a baking sheet, or place chicken on very lightly oiled aluminum lined baking sheet (but the chicken pieces will not turn out as crispy).
  • When all the chicken is fried, bake for 30-40 minutes, until the chicken is no longer pink inside.

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