Ingredients
1 whole chicken
ask your butcher to cut up into pieces
600ml buttermilk
1 cup flour
0.5 tsp cayenne pepper
to taste salt and ground pepper
6 cups canola oil
if using a deep-fryer
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large non-metallic dish
- 1 cling wrap
- 1 mixing bowl
- 1 deep-fryer or large, deep frying pan
- 1 tongs
- 1 plate
- 1 paper towels
- 1 baking sheet
Instructions
- Place chicken pieces in a large non-metallic dish and cover with buttermilk, turning the pieces so they are well covered in milk. Cover the dish with cling wrap and refrigerate overnight.
- Place flour and seasonings in a mixing bowl. Preheat oven to 200°C.
- Fill a deep-fryer with oil (around 6 cups) or a large, deep frying pan with 3-4 cups of oil and bring this to a medium heat. Remove chicken pieces from marinade and dredge through the flour mixture – don’t shake off the excess.
- Place chicken pieces in the oil using tongs, and allow to cook until golden, turning carefully.
- Remove chicken pieces and place onto a large plate lined with paper towels. Once they are all done, place onto a baking sheet and into the oven for approx. 10 minutes.
- Allow to brown and cook through, remove and serve immediately.
Notes
Tip
The chicken absolutely needs to marinate overnight so this recipe needs a little planning ahead.
Tip
Please be very careful using a deep-fryer as oil can spatter out quite easily. You don’t need a deep-fryer to make this recipe but I prefer to use mine as it’s more convenient.
