How to cook Southern Fried Buttermilk Chicken

Name: How to cook Southern Fried Buttermilk Chicken
Yield: 4

medium
4

Recipe by

Jeff Baker

Ingredients

8 free range chicken thighs, Skinless & bone out
200ml Buttermilk
2 garlic cloves crushed
300g Plain flour
1 tsp. baking powder
2 Free range eggs beaten
2 tsp. Dried oregano
2 tsp. Celery salt
1 tsp. Smoked paprika
1 tsp. Cayenne pepper
Sea salt & ground black pepper
Vegetable or groundnut oil for frying
To make the sandwich
4 brioche buns halved and toasted
4 tbls guacamole
4 tsp. hot Chili sauce
Handful baby spinach leaves or Bibb lettuce
8 slices F&Co pancetta, cooked until crisp
Sliced gherkins or freshly pickled cucumber slices

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Method

Marinade the chicken in the buttermilk & garlic for a minimum of 4 hours or overnight.
Mix the flour, baking powder, oregano, paprika, celery salt, cayenne pepper and seasoning together.
Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
Next pass through the beaten egg until fully coated then dredge once more through the seasoned flour, shaking off any excess.
Fill a large pan no more than a third full with vegetable oil and heat to 160°C or until a piece of bread starts to fry golden.
Fry the chicken in small batches until golden brown & thoroughly cooked then drain on kitchen paper.
Keep in a pre-warmed oven if doing a larger batch 150°C.

To Serve:

This works great as part of a summer buffet, alongside garlic mayo, charred sweet corn & freshly chopped salad.

Alternatively, I love to make a toasted brioche sandwich, starting with the guacamole on the base of the brioche, then a couple pieces of crispy chicken followed by lettuce, pickles, crispy pancetta & finish with a little sriracha hot chilli sauce.