- Serves: 10
- Chicken marinade
- 500ml buttermilk
- 10g salt
- 6 garlic cloves sliced
- 20g dried oregano
- 10 chicken legs or 2 whole chickens cut into quarters
- Flour coating for the chicken
- 400g plain flour
- 200g rice flour
- 100g cornflower
- 5g garlic powder
- 10g ground cumin
- 10g baking powder
- 25g salt
- 20g paprika
- For garnish
- Finely sliced red chilli
- Flakes of sea salt
- Cajun spice if you like it hot
Fried chicken is often associated with the southern states of America but its origins can be traced back to both Scottish and West African cuisine. In Scotland the chicken was cooked in fat, unseasoned and West Africa the chicken was seasoned, battered and cooked in palm oil. However you like your fried chicken it makes a delicious treat for the whole family.
For the marinade
- Mix buttermilk, garlic and oregano together
- Add the chicken to the mix.
- Leave to marinade over night
To cook the perfect fried chicken
- Rub excess buttermilk marinade off the chicken
- Place into flour coating.
- Give the chicken a good coating shaking off any excess flour.
- Leave in the fridge on a tray for a 1 ½ hours, this will allow the flour to set and form a crust.
- Deep fry at 150ºc for 12 minutes or until it reaches 75ºc core temperature
- Leave to rest for 5 minutes and serve
- Toss in thinly sliced red chilli, flakes of sea salt and Cajun spice – if you want some spice!