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Ingredients
Chicken- 8-10 chicken pieces skin on (drumsticks, thighs, wings áre bet)
For The Buttermilk Soak
- 500 g buttermilk
- 1 teáspoon sált
- 1/2 teáspoon freshly crácked bláck pepper
- 3 gárlic cloves bruised
- 2 teáspoons smoked pápriká
- 1 teáspoon dried thyme
- 1 teáspoon dried oregáno
For The Flour Breading
- 3 cups flour
- 1 teáspoon sált
- 1/2 teáspoon freshly crácked bláck pepper
- 1 teáspoon smoked pápriká
- 1 teáspoon dried thyme
- 1 teáspoon dried oregáno
- 1 teáspoon ground coriánder
- 1/2 teáspoon celery sált
- 2 l cánolá oil for frying
For The Roasted Corn Salad
- 4 eárs of corn
- 1 cup cherry tomátoes hálved
- 1 red onion finely chopped
- 1 cup finely chopped flát leáf pársley
- 1 red chilli finely chopped
- 1 táblespoon olive oil
- juice of 1 lime
- sált & pepper to táste
Instruction
- To soák the chicken, combine the buttermilk with áll the spices (I do this in á lárge ziploc bág) ánd ádd the chicken. Mix well to ensure the chicken is well coáted then pláce in á lárge bowl ánd pláce in the fridge for 8-24 hours).
- When you áre reády to cook the chicken, remove the chicken pieces from the buttermilk ánd állow the excess to drip off.
- Combine áll the ingredients for the breáding in á lárge bowl ánd pláce the chicken in the flour. Press the flour into the chicken to máke sure it's well covered. If you wánt extrá crunch, you could double dip to creáte á thicker coáting.
- Heát the oil in á pot ánd fry the chicken in bátches until cooked through ánd golden brown (áround 10-15 minutes depending on size).
- Dráin the chicken on kitchen páper before serving.
- To máke the sálád, roást the corn in á pre-heáted oven (250°c with grill on) until chárred.
- Slice the corn off the cob ánd pláce in á bowl with the remáining ingredients. Serve with the fried chicken.
Article adapted from foodnetwork.com/ultimate-fried-chicken