Buttermilk fried chicken
We reveal our 'secret recipe' for this takeaway classic - crunchy fried chicken thighs and drumsticks with a spiced coating
Difficulty and servings
Serves 4
Preparation and cooking times
Ready 1 hr + marinating time
- Toss the chicken pieces in a bowl with the buttermilk, onion and some seasoning. Cover and leave for 3-4 hours.
- Heat the oven to 200C/fan180C/gas 6. Put a large roasting rack over a roasting tin. Put the spice mix and flour on a large flat plate. Add a generous amount of seasoning and toss together. Take each piece of chicken and shake, leaving excess marinade and the onion behind. Toss in the spiced flour to coat.
- Heat 2cm oil in a large deep non-stick frying pan until a cube of bread browns in 30 seconds. Add the chicken in batches of 3 or 4 pieces and fry for a few minutes on all sides until light golden (don't let them get too dark as you are going to cook them in the oven). Carefully transfer each piece to the roasting rack and tray. When all the pieces have had their initial frying, put in the oven on a low shelf for 30-35 minutes to finish cooking. Serve hot sprinkled with sea salt.
PER SERVING
509 kcalories, protein 58g, carbohydrate 40g, fat 13 g, saturated fat 3.2g, fibre 1.7g, salt 3.6 g
Recipe from olive magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1977670/
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Ingredients
- 1½kg chicken thighs and drumsticks, skin on bone in, any excess skin trimmed
- 2 x 284ml cartons buttermilk
- 1 onion , peeled and sliced
- 200g plain flour
- groundnut oil , for frying
- sea salt flakes
SPICE MIX
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready 1 hr + marinating time
Ingredients
- 1½kg chicken thighs and drumsticks, skin on bone in, any excess skin trimmed
- 2 x 284ml cartons buttermilk
- 1 onion , peeled and sliced
- 200g plain flour
- groundnut oil , for frying
- sea salt flakes
SPICE MIX
PER SERVING
509 kcalories, protein 58g, carbohydrate 40g, fat 13 g, saturated fat 3.2g, fibre 1.7g, salt 3.6 g
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09 March 2012
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