Tom Kerridge's fried chicken recipe
Buttermilk fried chicken Tom Kerridge's amazing fried chicken recipe is sure to satisfy your cravings for juicy, smoky, spicy fast food. Match it with coleslaw for a touch of nostalgia. 10 chicken thighs or drumsticks (or a mix)500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk)100g/3½oz plain flour50g/1¾oz cornflour2 tsp ground dried oregano2 tsp chilli powder2 tsp ground dried sage2 tsp dried basil2 tsp dried marjoram2 tsp ground white pepper 4 tsp table salt2 tbsp sweet paprika2 tbsp smoked paprika2 tsp onion salt2 tsp garlic powderoil, for shallow fryingcoleslaw, to serve 10 chicken thighs or drumsticks (or a mix) 500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk) 100g/3½oz plain flour 50g/1¾oz cornflour 2 tsp ground dried oregano 2 tsp chilli powder 2 tsp ground dried sage 2 tsp dried basil 2 tsp dried marjoram 2 tsp ground white pepper 4 tsp table salt 2 tbsp sweet paprika 2 tbsp smoked paprika 2 tsp onion salt 2 tsp garlic powder oil, for shallow frying coleslaw, to serve Method Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours.Preheat the oven to 180C/160C Fan/Gas 4.Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).Serve in a basket with some coleslaw. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin. Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes). Serve in a basket with some coleslaw. Serve in a basket with some coleslaw.