Southern-fried buttermilk chicken recipe
 Buttermilk tenderises the chicken in this classy version of an all-American feast: fried chicken with cooked lettuce, sourdough croutons and creamy ranch dressing. Equipment and preparation: you will need a deep-fat fryer for this recipe. 500g/1lb 2oz buttermilkhandful broken herb stalks such as coriander, parsley and tarragonblack pepper8 organic chicken thighs, skin removed but kept, boneless, halved, sinew removedvegetable oil, for deep-fat frying 500g/1lb 2oz buttermilk handful broken herb stalks such as coriander, parsley and tarragon black pepper 8 organic chicken thighs, skin removed but kept, boneless, halved, sinew removed vegetable oil, for deep-fat frying 100g/3½oz gram (chickpea) flour80g/2¾oz plain flour5g celery salt2g table salt1.5g milled black pepper4g mild paprika4g garlic powder8g onion powder 100g/3½oz gram (chickpea) flour 80g/2¾oz plain flour 5g celery salt 2g table salt 1.5g milled black pepper 4g mild paprika 4g garlic powder 8g onion powder 200g/7oz soured cream200g/7oz mayonnaise 4g sherry vinegar10g onion powder 6g garlic powder1g milled black pepper 1g salt2g mixed dried parsley, dill and chives 200g/7oz soured cream 200g/7oz mayonnaise 4g sherry vinegar 10g onion powder 6g garlic powder 1g milled black pepper 1g salt 2g mixed dried parsley, dill and chives 75g/2½oz unsalted butter1 loaf sourdough bread, broken into small piecesdash olive oil 2 heads Baby Gem, halved lengthways, any dark outer leaves discarded2 tbsp chopped parsley½ lemon, juice only9 round radishes, cut in half with the leaves attached 75g/2½oz unsalted butter 1 loaf sourdough bread, broken into small pieces dash olive oil 2 heads Baby Gem, halved lengthways, any dark outer leaves discarded 2 tbsp chopped parsley ½ lemon, juice only 9 round radishes, cut in half with the leaves attached Method Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours.When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp.For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside.For the ranch dressing, mix all of the ranch ingredients together and set aside.For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons.Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper.To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins. Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours. Mix together the buttermilk, herb stalks and black pepper in a bowl. Add the chicken pieces, mix well and leave overnight in the fridge, or at least for a minimum of two hours. When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.) When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and the deep-fat fryer to 170C/340F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp. Place the chicken skin on a sheet of baking parchment or silicone paper. Place on a baking tray and cook in the oven for 30-40 minutes until crisp. For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside. For the dredging flour, mix all of the dredging flour ingredients in a bowl and set aside. For the ranch dressing, mix all of the ranch ingredients together and set aside. For the ranch dressing, mix all of the ranch ingredients together and set aside. For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. For the salad, heat a medium frying pan and add half of the butter. Once hot, add the bread and cook until crisp on all sides. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons. Heat a large frying pan and add a little olive oil and the remaining butter. Season and colour the lettuce cut-side down, before adding the chopped parsley, a squeeze of lemon juice and finally the croutons. Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper. Drain the chicken pieces, dredge in the flour and then deep fry for 3-4 minutes, or until crisp and golden-brown and cooked through. Carefully remove using a slotted spoon and drain on a plate lined with kitchen paper. To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins. To serve, spoon the ranch dressing into the centre of each plate, cut the Baby Gem into quarters, arrange on the plate with the chicken and radishes and spoon over the remaining croutons from the pan. Finish by breaking over the crispy chicken skins.