Fried chicken with dill salt

Ingredients:

Sour milk marinade

• 4 cups of sour milk or kefir
• 1/4 cup cucumber brine
• 1/4 cup hot sauce
• 1 tbsp chopped fresh dill
• 2 tsp granulated garlic
• 2 tsp onion powder
• 1 chicken, cut into 10 pieces

Dill salt

• 1.5 tbsp chopped fresh dill

Spicy flour

• 4 cups premium flour
• 1 cup fine cornmeal
• 2 tablespoons granulated garlic
• 2 tbsp. l. smoked paprika
• 2 tbsp mustard powder
• 2 tbsp onion powder
• Rapeseed oil for deep frying

Preparation:

1. Sour milk marinade:
   
   In a large bowl, combine the buttermilk, brine, hot sauce, dill, garlic, onion powder, 2 teaspoons salt, and 2 teaspoons black pepper. Add the chicken pieces and refrigerate, covered, for 2–4 hours.
   
   Dill salt:
   Combine dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
2. Spicy flour:
   
   In a large bowl, combine the flour, cornmeal, garlic, smoked paprika, mustard powder, onion powder, and 2 teaspoons of black pepper. Remove the chicken from the marinade and coat it in the seasoned flour. Place it on a wire rack set over a baking sheet and set aside for 20–30 minutes to allow the breading to set.
3. Preheat oven to 350°F (175°C). Pour 3 inches (8 cm) of oil into a large, heavy-bottomed saucepan or cauldron and heat to 350°F (175°C). Place a rack on a baking sheet.
4. Fry the chicken, 3–4 pieces at a time (don't overcrowd the pan, or the oil temperature will drop too much) until golden brown and crisp, 7–8 minutes. The internal temperature of the meat should reach 165°F (74°C) and it shouldn't be pink; if it is, finish cooking it in the oven. Transfer the fried chicken to a wire rack to drain any excess fat. While it's hot, sprinkle with dill salt.