Buttermilk fried Chicken

T𝘩𝘦𝘴𝘦 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘵𝘦𝘯𝘥𝘦𝘳𝘴 𝘢𝘳𝘦 𝘮𝘢𝘳𝘪𝘯𝘢𝘵𝘦𝘥 𝘪𝘯 𝘴𝘦𝘢𝘴𝘰𝘯𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳𝘮𝘪𝘭𝘬 𝘢𝘯𝘥 𝘱𝘢𝘯-𝘧𝘳𝘪𝘦𝘥 𝘵𝘰 𝘤𝘳𝘪𝘴𝘱𝘺, 𝘤𝘳𝘶𝘯𝘤𝘩𝘺 𝘱𝘦𝘳𝘧𝘦𝘤𝘵𝘪𝘰𝘯.

INGREDIENTS

• 8-10 chicken pieces - a mixture of thighs and drumsticks, on the bone with skin on
• 300ml buttermilk
• 1 large egg
• 1-2 litres sunflower oil

For the seasoning mix:

• Zest 2 lemons
• 1 tsp chopped thyme
• 1 tsp paprika
• 1 tsp onion salt
• 1 tsp garlic granules
• 1 tsp sea salt

For the spiced flour mix:

• 225g plain flour
• 2½ tbsp cornflour
• 2¼ tsp garlic granules
• 2¼ tsp salt
• 2¼ tsp chilli powder
• Black pepper

DIRECTIONS

1. Put all the ingredients for the seasoning mix into a dish. Add the chicken pieces and coat well, then cover and put in the fridge to chill for 12-24 hrs.
2. Put the ingredients for the spiced flour mix in a bowl and combine well.
3. Put the buttermilk and egg in another bowl and whisk lightly.
4. Coat the chicken pieces by dipping them in the buttermilk mix, making sure they are completely covered.
5. Next, roll the chicken in the spiced flour mix.
6. Fill a deep frying pan or saucepan half full with oil and heat the oil until the temperature reaches 170°C.
7. Fry the chicken pieces in batches of 3-4 pieces at a time, cooking for 10-12 minutes each until golden brown.  Turn the chicken several times to ensure it cooks evenly.  You can use a thermometer to check the meat is fully cooked by inserting it next to the bone - it will be cooked when it reaches 73°C.
8. Drain the chicken on kitchen paper and place in a dish in the oven to keep warm while you cook the remaining chicken pieces.
9. Serve with your choice of fries, coleslaw, corn on the cob or salad.

Serving:4-6             Time:30min Difficult:easy