Classic fried chicken
Chicken
Classic fried chicken
Serve with a spicy coleslaw and homemade cornbread or potato wedges.
Ingredients
- 2 chicken legs, separated into thighs and drumsticks
- 150ml buttermilk, or a mixture of milk and yoghurt
- 1 tsp salt
- 100g plain flour
- good pinch each salt, paprika, cumin, turmeric and cayenne
- 6-8 tbsp sunflower or groundnut oil
Method
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Step 1
Put the chicken in a bowl, mix the buttermilk (or yoghurt and milk) and salt together and pour over the chicken. Turn to ensure an even coating and refrigerate overnight.
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Step 2
The next day mix the flour and spices and tip into a plastic bag. Remove the chicken from the buttermilk, giving it a bit of a shake to remove surplus liquid, and add to the flour bag. Seal the top and give it a shake to coat the chicken in the seasoned flour.
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Step 3
Heat the oven to 200°C/Gas 6. Heat the oil in a smallish non-stick pan and put the chicken pieces into the pan. Carefully turn, using tongs, until evenly golden and beginning to crisp.
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Step 4
Transfer to a baking tray and bake for 30 minutes. If you feel inclined, deep fry by all means but I've had good results with the fry/bake method as long as the chicken doesn't catch in the pan and lose its coating.
