There is no sincere love than the love of food … Check This Amazing Recipe: Buttermilk fried chicken
How to Make Buttermilk fried chicken
Preparation time:
overnight
Cooking time:
30 mins to 1 hour
Serves:
Serves 4
Ingredients
- 10 chicken thighs
- 500ml/18fl oz buttermilk
- 100g/3½oz plain flour
- 50g/1¾oz cornflour
- 2 tsp ground dried oregano
- 2 tsp chilli powder
- 2 tsp ground dried sage
- 2 tsp dried basil
- 2 tsp dried marjoram
- 2 tsp ground white pepper
- 4 tsp table salt
- 2 tbsp sweet paprika
- 2 tbsp smoked paprika
- 2 tsp onion salt
- 2 tsp garlic
- oil
- coleslaw
Method
-
Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours.
-
Preheat the oven to 180C/160C Fan/Gas 4.
-
Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.
-
Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.
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Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).
-
Serve in a basket with some coleslaw.
