- Serves: 4
- Difficulty: Medium
- Chicken marinade
- 250 ml buttermilk
- 5g salt
- 3 garlic cloves sliced
- 20g dried oregano
- 1 whole chickens cut into quarters or 6 legs cut in half
- Flour coating for the chicken:
- 200g plain flour
- 100g rice flour
- 500g cornflower
- 5g garlic powder
- 10g baking powder
- 25g salt
- 20g smoked paprika
- 10g Cajun spice (optional if you like it with a bit of spice)
- Mix buttermilk, garlic and oregano together, than add the chicken to the mix.
- Leave to marinade over night
Deep Fat Fryer
- Set to 150oc
- 1 parts duck fat
- 1 parts beef dripping
- 2 parts rapeseed oil
- Rub excess buttermilk marinade off chicken, then place into flour coating.
- Give the chicken a good coating shaking off any excess flour.
- Leave in the fridge on a tray for at least 1 ½ hours, this will allow the flour to set and form a crust. This can be done the day before
- Fry at 150oc for 12 minutes or until it reaches 75oc core temperature.
- If you have a large amount of chicken to cook, you can keep one batch warm in an oven at 80oc on a wire rack with a tray underneath while the rest is cooking.
- Leave to rest for 5 minutes and serve
- Sprinkle with flakes of sea salt and Cajun spice if you want some spice