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Buttermilk Crunchy Fried Chicken


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Ingredients

  • 1 x 1.5kg corn fed chicken
  • 1 tbsp ground white pepper
  • 1 tbsp ground black pepper
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 500ml buttermilk
  • Sea salt to taste
  • 500g plain flour
  • 350g panko bread crumbs
  • 80g corn flour
  • Vegetable oil for deep frying
  • Fresh limes to serve

Method


Chop the chicken through the bone into pieces, or alternatively you can use boneless chicken thighs, but the flavour of the bird will always be better on the bone. Season chicken well with the black pepper, white pepper, paprika, oregano, sea salt & buttermilk. The longer you can leave it to marinate, the better. (overnight) Mix the flour, bread crumbs & corn flour, then drain any excess buttermilk marinade. Mix the chicken with the crumb mix in a plastic bag & allow to sit for a few minutes, then deep fry in oil at 180°C until golden & cooked through. (This should take at least 5-6 minutes) Drain the chicken on absorbent towel, season with more sea salt & serve with fresh lime & lemon wedges. It is great eaten hot or cold or even the next day. Perfect for a picnic!          

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