Here is a basic yet delicious recipe for buttermilk fried chicken with a crisp crust and luscious interior.
Ingredients
Here is a basic yet delicious recipe for buttermilk fried chicken with a crisp crust and luscious interior.
- 8 skinless chicken thighs
- 8 skinless chicken drumsticks
- 200ml buttermilk
- 200g self-raising flour large pinch each paprika, turmeric and cayenne pepper
- 6-8 tbsp groundnut oil
Tangy coleslaw:
- 250ml mayonnaise zest and juice 1 Lemon
- 2 tbsp cider vinegar
- 2 tbsp wholegrain mustard
- Large pinch of salt
- ¼ head white cabbage, very thinly sliced
- ¼ head red cabbage, very thinly sliced 2 carrots julienned
- 1 large red onion, diced 2 sticks Celery, thinly sliced
Method
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour the milk over it.
- Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
- Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour.
- Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating.
- Lower the pieces into the oil and fry on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further.
- Use tongs to turn the chicken and try not to tear the coating.
- Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
- Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.
Coleslaw:
- Whisk together mayonnaise, lemon zest, and juice, vinegar, mustard, and celery salt in a small bowl, then season generously.
- Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.
