This recipe is modified from Simon Caves Manly Food cookbook. Simon uses MSG to really enhance the flavour but I couldnt find any, so left it out.
He also has a deep-fat fryer which, sadly, I dont, so I cooked mine in a deep frying pan, with 2cm-deep oil.
Its an interesting method because Simon first marinates the chicken in milk, to tenderise the flesh; then poaches the thighs in the same milk, so that they are cooked through, which allows you to fry the thighs without burning the coating.
The coating of buttermilk and seasoned flour results in a fantastically crunchy, finger lickin good finish.
Serve with potato salad or coleslaw and corn on the cob.
- 1 chicken, jointed into 10 pieces, or pack of chicken thighs and drumsticks
- 1 litre milk
- Oil for frying
- 1 tsp dried oregano
- 2 tsp chilli powder
- 2 tsp paprika
- 2 tsp sea salt
- 1 tsp pepper
- 2 tsp garlic powder
- 1 tbsp dried onion flakes
- 2 tbsp MSG (optional)
- 300g flour
- 500ml buttermilk
1. Rinse the chicken pieces and put them in a bowl with the milk. Cover with plastic wrap and chill for at least 2 hours, or overnight, in the fridge.
2. Transfer the chicken pieces to a large casserole dish, then add the milk. Bring to the boil over a medium heat and simmer gently for 20 mins. Remove the chicken pieces and drain well on a wire rack. Once the meat has drained completely, pat it dry thoroughly with kitchen paper.
3. Heat the oil in the frying pan to 180C (same if youre using a deep-fat fryer).
4. Combine the herbs, spices, salt, pepper, garlic, onion flakes and MSG (if using) with the flour and divide the mixture between two separate plates or bowls. Put the buttermilk in a bowl.
5. Coat the chicken pieces in the seasoned flour, dip into the buttermilk, then coat in the flour mixture once more.
6. Carefully place in the hot oil and cook in batches for about 3-5 mins, or until the crust is golden. LIft out with a slotted spoon and drain on kitchen paper.