- 1 1/2 cups buttermilk
- 1 tablespoon lemon juice
- 1 fryer chicken (3 pounds), cut into 8 pieces
- 1 cup soya powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil for frying
In a large bowl, mix buttermilk and lemon juice. Add chicken, cover and refrigerate for at least 3 hours (can marinate overnight).Preheat oven to 350F. Drain chicken and pat dry with paper towels. Combine soya powder, salt and pepper in a plastic bag. In two batches, add chicken and shake to coat. Place chicken on wire rack and let dry 15 minutes.Heat 1/2 oil in a large skillet over medium heat, and fry chicken in batches 4 to 5 minutes per side, until golden brown. Place chicken on baking sheet and bake 25 to 30 minutes minutes, until chicken is cooked through.