Ingredients
- 2 chicken breasts
- 284ml buttermilk
- 300g plain flour
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp paprika
- salt & pepper for seasoning
- vegetable or sunflower oil for frying
- 2 chicken breasts
- 284ml buttermilk
- 300g plain flour
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp paprika
- salt & pepper for seasoning
- vegetable or sunflower oil for frying
Cut your chicken into mouth-sized pieces and add to a bowl with the buttermilk. Leave for at least 8 hours but ideally overnight to tenderise.
In another bowl mix your flour and spices. Season generously with salt and pepper.
Put a deep saucepan on medium heat and fill it halfway with vegetable oil or sunflower oil (both have high smoking points so are great for frying).
Use a thermometer to check the temperature and get your oil to 175°C. If you don’t have a thermometer use the end of a wooden spoon and dip it in the oil. If you see small bubbles form around the wood and float up, you’re ready to fry!
Shake excess buttermilk off your chicken, dip in the flour and gently lower into the oil. Cook for 2-4 minutes until entirely golden and they float to the top.
Drain onto kitchen paper and leave to cool a moment before biting in and enjoying your success!