BUTTERMILK-FRIED CHICKEN
Traditional southern fried chicken is simply coated in seasoned flour and fried, but marinating the chicken in buttermilk first tenderises the meat and gives it a lovely tangy flavour. I don’t know what the colonel puts in his secret blend of herbs and spices. I use smoked paprika, garlic and cayenne pepper, and I’ll tell you, it knocks the socks off his version. This is lovely with my Quick Sweet Pickled Celery.
Servings
4
Servings
4
Ingredients
Instructions
  1. 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.
  2. Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish. Place over a medium heat until the oil reaches 170°C or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
  3. 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.
  4. 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.