Crispy buttermilk chicken

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Bank holiday is approaching which for me also means half term and all my not so little ones back to the nest…never happier. The challenge is to find yumminess that everyone likes… and it is a challenge believe me. So with the weather promising to be gorgeous, al fresco food this weekend for us, this buttermilk crispy chicken hits the spot, add or take away the spice if little ones dont like it.. It’s adapted from the brilliant Donna Hay and her book Brilliance, which it is! Everyone can load it as they wish, making a mess outside! And obviously shown here with a threegrey enamel plate… obviously!

 

Serves 4-6

Basic buttermilk chicken recipe

2 tbsp smoked paprika

1/2 tbsp fennel seeds, crushed

8 chicken thighs boned and trimmed

500mls buttermilk

vegetable oil to fry

300g plain flour

1 tbsp baking powder

2 tsp salt flakes

1/2 tsp crackled black pepper

Pinch of dried chilli flakes

To serve

guacamole

cornichon

tomatoes

lettuce

broiche burger buns

coleslaw

red chilli

 

Your choice!

 

Mix together the paprika and fennel seeds together, add the chicken and rub in. Pour over the buttermilk and leave to tenderise in the fridge for 30 minutes or so.

Heat a large deep frying pan with oil, you can deep fry the chicken, I dont, I like just frying them and turning them just to colour and then pop in the oven to finish. Whilst heating the oil, combine the flour, baking powder , salt and pepper, chilli flakes on a large tray.

Remove the chicken from the buttermilk mixture, allowing any excess to drip off, and place on the tray with the flour and coat evenly.

Fry the chicken in batches to a golden colour, drain on kitchen paper and place on a clean tray. Pop in a moderate oven, 175 degrees for 15 minutes or so, or until the chicken is cooking through properly, and sprinkle with a wee bit more of sea flakes

Then the fun begins, load it as you wish. Here we had lettuce, guacamole, cornichon, red chilli on a brioche bun…. scrum xxx

Emma Longmore