Smoke And Flame
Don't overcrowd the fryer
Leave plenty of room for the chicken - too much chicken and the temperature of the oil/fryer drops too much.
Don't have buttermilk? No problem!
Just substitute with Greek or natural yoghurt. The acids in the yoghurt will tenderise the chicken beautifully.
Keep it warm in the oven
We're not suggesting you keep it warm for hours like they do it a Chicken Shop, but keeping it in a warm oven (75 Degrees Celsius is fine) whilst you fry off more chicken or prepare your sides??? No problem!
1. Marinate the Chicken
Place your chicken pieces in a bowl and cover with buttermilk and a generous amount of Big Hittin’ Chicken blend.
Mix well and leave to marinate in the fridge for at least 4 hours, ideally overnight for maximum flavour and tenderness.
2. Prepare the Coating
In a separate bowl, mix plain or gluten-free flour with more Big Hittin’ Chicken blend using a 3:1 ratio of flour to spice blend.
Remove chicken from the marinade, allow the excess to drip off, then coat thoroughly in the flour mixture. Press firmly to ensure the coating sticks.
3. Preheat and Load the Air Fryer
Preheat your air fryer to 200°C (392°F) for 3-5 minutes.
Lightly spray or brush the basket with oil, then place the coated chicken pieces inside without overcrowding.
Spray the tops of the chicken with a little oil for better crisping.
4. Cook the Chicken
Air fry for 22–25 minutes, turning halfway and spraying again if needed.
The chicken should be golden brown and crispy. Use a thermometer to ensure the internal temperature reaches 75°C (167°F).
5. Rest and Serve
Let the chicken rest for 5 minutes before serving to retain juiciness.
Pair with creamy slaw or a slice of cornbread for the full Southern experience.
1. Marinate the Chicken
Add your chicken to a bowl of buttermilk and Big Hittin’ Chicken blend.
Mix and leave to marinate in the fridge for 4+ hours or overnight.
2. Prepare the Coating
Mix plain or gluten-free flour with more Big Hittin’ Chicken blend at a 3:1 flour to spice ratio.
Coat each chicken piece thoroughly after removing from the marinade and letting the excess drip off.
3. Heat the Oil
Add 1–2cm of oil to a heavy-based frying pan or wok and heat over medium-high until it reaches 170–175°C (338–347°F).
Test by dropping in a small piece of the coating mixture – it should sizzle and bubble immediately.
4. Cook the Chicken
Fry the chicken in batches, avoiding overcrowding.
Cook for 6–8 minutes per side, turning once, until golden brown and crisp.
Ensure the internal temperature hits 75°C (167°F).
5. Rest and Serve
Drain on a wire rack or kitchen paper and rest for 5 minutes.
Serve with hot sauce, pickles, or creamy mash for a knockout combo.
1. Marinate the Chicken
Submerge your chicken pieces in buttermilk and Big Hittin’ Chicken blend.
Cover and refrigerate for at least 4 hours, ideally overnight.
2. Prepare the Coating
Mix plain or gluten-free flour with Big Hittin’ Chicken blend in a 3:1 ratio.
Dredge each chicken piece thoroughly after removing from the marinade.
3. Heat the Oil
Fill a deep fryer or heavy pot with oil (sunflower or rapeseed works well), heating to 175°C (347°F).
Use a thermometer for accuracy and maintain this temperature during frying.
4. Cook the Chicken
Carefully lower chicken into the hot oil in small batches.
Fry for 8 minutes, depending on thickness, until deeply golden and crisp.
Check the internal temperature is 75°C (167°F) before removing.
5. Drain and Rest
Drain the fried chicken on a wire rack or kitchen paper and rest for 5 minutes.
Serve piping hot with fries, gravy, or a honey drizzle if you're feeling bold.
Making buttermilk is simple:
Take half a pint of milk
Squueze the juice of half a lemon or lime into it.
Mix in 1-2 tablespoons of Big Hittin Chicken.
Let it stand in the fridge for half an hour to an hour (or more if you prefer).
Stir before marinading.
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