Barbecued corn on the cob
Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Buttermilk fried chicken
Serves 4 - 6
A challenge
Prep:
Cook: -
plus at least 12 hrs marinating
Follow this step-by-step recipe for foolproof fried chicken - dip in buttermilk batter for a golden, seasoned crust and sweet, tender chicken
Skip to ingredients
- 10 chickenpieces (about 1¼kg/2lb 12oz), on the bone, skin on (use a mixture of thighs and drumsticks)
- 300ml buttermilk(see tips to make your own)
- 1 large egg
- 1-2 litres groundnut oil
- grilled corn on the cobto serve (optional)
- skinny friesto serve (optional)
- coleslawto serve (optional)
For the dry brine
- zest 2 lemons
- 1 tsp chopped thyme
- 1 tsp paprika
- 1 tsp onion salt
- 1 tsp garlic granules
- 1 tsp flaky sea salt
For the spiced flour
- 225g plain flour
- 2 ½ tbsp cornflour
- 2 ¼ tsp garlic granules
- 2 ¼ tsp salt
- 2 ¼ tsp chilli powder
Nutrition: per serving (6)
- kcal476
- fat20g
- saturates6g
- carbs37g
- sugars3g
- fibre2g
- protein36g
- salt2.6g
Method
step 1
Put all the dry brine ingredients in a large dish. Add the chicken, toss to coat well, then cover and chill for 12-24 hrs.
step 2
Put all the spiced flour ingredients in another dish or a large bowl, add a good grind of black pepper and combine well.
step 3
Put the buttermilk and egg in another bowl and lightly whisk until well combined.
step 4
Start to coat the chicken. Using one hand, dip the pieces in the buttermilk, making sure they are completely coated.
step 5
Using your other hand, roll the chicken in the spiced flour until covered all over.
step 6
Place the chicken on a wire rack with a baking tray underneath. Now you’re ready to start frying.
step 7
Fill a deep cast-iron frying pan or heavy- based medium saucepan half full with oil and heat until the temperature reaches 170C on a cooking thermometer. Put a wire rack on a second tray, ready to drain the fried chicken.
step 8
Heat oven to 160C/140C fan/gas 3. Place 3-4 pieces of chicken into the hot oil. Don’t overcrowd the pan. Cook for 10-12 mins. Poke your thermometer into the meat next to the bone – it will be cooked when it reaches 73C.
step 9
The oil temperature will drop when you add the chicken – adjust the heat to keep it steady at 140C during the cooking process. Once cooked, transfer to the clean wire rack and keep warm in the oven. Bring the oil back to 170C before cooking the next batch. Serve with your choice of sides.
