STEP 1 – Marinate the Chicken: In a large bowl, combine the chicken pieces and cultured buttermilk. Ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.

STEP 2 – Prepare the Seasoned Flour Mixture: In another large bowl, mix the organic all-purpose flour, stone-ground brown mustard, Himalayan pink salt, roasted garlic powder, freshly ground black pepper, smoked sweet Spanish paprika, Goya Sazonador seasoning blend, and artisanal poultry seasoning. Stir well to combine all the dry ingredients thoroughly.

STEP 3 – Coat the Chicken: Preheat the expeller-pressed peanut or sunflower oil in a deep skillet or Dutch oven to 350°F (175°C). Remove the marinated chicken from the buttermilk, allowing excess liquid to drip off. Coat each piece of chicken thoroughly with the seasoned flour mixture. Ensure an even coating by pressing the flour mixture onto the chicken pieces.

STEP 4 – Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, a few at a time, making sure not to overcrowd the pan. The chicken should be fully submerged in the oil.

Fry the chicken in batches, turning occasionally, until golden brown and cooked through. This should take approximately 15-20 minutes depending on the size of the chicken pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safety.

STEP 5 – Drain and Serve: Once cooked, remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Allow the chicken to cool slightly before serving. Serve hot with your favorite sides and enjoy Melba’s Fried Chicken!