This tastes wow!
![](data:image/svg+xml;utf8,<svg xmlns="http://www.w3.org/2000/svg" width="1024" height="718"><rect width="100%" height="100%"><animate attributeName="fill" values="rgba(153,153,153,0.5);rgba(153,153,153,0.1);rgba(153,153,153,0.5)" dur="2s" repeatCount="indefinite" /></rect></svg>)
Keeping an eye on the juicy bits. ![](data:image/svg+xml;utf8,<svg xmlns="http://www.w3.org/2000/svg" width="1005" height="1024"><rect width="100%" height="100%"><animate attributeName="fill" values="rgba(153,153,153,0.5);rgba(153,153,153,0.1);rgba(153,153,153,0.5)" dur="2s" repeatCount="indefinite" /></rect></svg>)
Crispy as hell. And that’s a compliment. ![](data:image/svg+xml;utf8,<svg xmlns="http://www.w3.org/2000/svg" width="1024" height="782"><rect width="100%" height="100%"><animate attributeName="fill" values="rgba(153,153,153,0.5);rgba(153,153,153,0.1);rgba(153,153,153,0.5)" dur="2s" repeatCount="indefinite" /></rect></svg>)
Good things take time…to cook. Not to eat.
It took almost 12 hours to marinate the chicken in a buttermilk batter (garlic, lemon, vinegar, soy sauce, chili powder, ginger paste, dry habanero). Then, I fried them to crisp the skin and get some caramelization. After that, I baked them along with chunks of potatoes, onions, lemon, and carrots.
The result is a clear Winner Winner, Chicken Dinner!
