Recipe: Buttermilk fried chicken
- 4 chicken marylands (preferably free-range)
- 1 cup (250ml) buttermilk
- 1 3/4 cups (265g) plain flour
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp ground cumin
- Sunflower oil, to shallow-fry
- Cut the chicken marylands through the joint to separate the drumsticks and the thighs. Wash the chicken pieces, then dry well with paper towel.
- Toss the chicken in the buttermilk, cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 200C and line a baking tray with baking paper. Place the flour, cayenne pepper, paprika, ground cumin and 1 teaspoon salt in a zip-lock bag or plastic bag.
- Add the drained chicken, 2 pieces at a time, shaking well to coat in the spice mixture.
- Remove and shake off any excess, then repeat with remaining chicken pieces until they are all coated.
- Heat 1cm oil in a large heavy-based frypan over medium-high heat to 180C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
- Cook the chicken pieces, in batches of 4, for 4-5 minutes until well-browned. Turn and cook on the other side for 1 minute until golden, then transfer the chicken to the lined baking tray.
- Bake the chicken in the oven for 15 minutes or until cooked through, then remove from the oven and allow to cool.
- Serve the chicken pieces at room temperature.
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)