Fried chicken
| Serves: | 4 |
| Cooking Time: | 35 mminutes |
| Prep Time: | 10 minutes (chicken should maridade for up to 24 hours) |
Ingredients
- 4 Chicken leg portions
- 4 chicken-thigh portions
- 500 ml buttermilk, for drizzling
- 2 tbsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp coriander, ground
- salt
- 3 tsp smoked paprika
- 2 l oil, for frying
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Cooking Instructions
- Combine the buttermilk with the herbs, spices and salt. Add the chicken and cover well then allow to marinade for up to 24 hours in the fridge.
- When you are ready to fry the chicken, heat the oil in a pot.
- Combine the flour with the salt and smoked paprika in a bowl.
- Remove the chicken from the marinade, shaking off the excess.
- Coat in the flour making sure the chicken is well covered. If you want, you can re-dip in the buttermilk and the flour to create a super crunchy coating.
- Fry the chicken in the oil until golden brown, crisp and cooked through.
- Remove from the oil, drain on kitchen paper and serve.
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