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Euro 2021 Fried chicken

 

Fried chicken
Fried chicken
Tom Kerridge's amazing fried chicken recipe is sure to satisfy your cravings for juicy, smoky, spicy fast food. Match it with coleslaw for a touch of nostalgia.

Ingredients

  • 10 chicken thighs or drumsticks (or a mix)
  • 500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk)
  • 100g/3½oz plain flour
  • 50g/1¾oz cornflour
  • 2 tsp ground dried oregano
  • 2 tsp chilli powder
  • 2 tsp ground dried sage
  • 2 tsp dried basil
  • 2 tsp dried marjoram
  • 2 tsp ground white pepper
  • 4 tsp table salt
  • 2 tbsp sweet paprika
  • 2 tbsp smoked paprika
  • 2 tsp onion salt
  • 2 tsp garlic powder
  • oil, for shallow frying
  • coleslaw, to serve
Recipe tips

Method

  1. Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours.

  2. Preheat the oven to 180C/160C Fan/Gas 4.

  3. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.

  4. Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked, drain the chicken on kitchen paper and then transfer to a roasting tin.

  5. Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).

  6. Serve in a basket with some coleslaw.

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