Serving Size : 4 persons
Ingredients
- 4 free-range chicken thighs
- 4 free-range chicken drumsticks
- 500ml buttermilk
- flavorless oil, e.g. sunflower or groundnut, for deep-frying
- 300g plain flour
- 1–2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1–2 tsp cayenne pepper
- sea salt and freshly ground black pepper
Preparation
Place the chicken in a bowl, add the buttermilk and a good pinch of salt and mix well. Cover with cling film and chill overnight, or for at least 30 minutes. Bring back to room temperature before cooking.
Once ready to cook, pour a 1.5cm depth of oil into a heavy-based saute pan or hob-proof casserole dish. Place over a medium heat until the oil reaches 170ºC or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
Put the flour on a plate and mix with the spices and a pinch of salt and pepper. Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all sides are coated.
Fry the chicken in a single layer (you might need to do it in batches), turning constantly for 25–30 minutes, until evenly golden. Drain on kitchen paper and serve warm.
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