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Serves 4
- 8 pieces of chicken, remove skin
- 500ml buttermilk
- 350g plain flour, seasoned (see below)
- 1 litre peanut oil (as it has a high smoke point)
Honestly, my boys request this weekly, and given that it is ‘flash-fried’ and then baked, it is a much healthier alternative to the fried chicken we buy from a drive-through.
Place chicken pieces in a bowl and cover with buttermilk. Cover and refrigerate for at least 4 hours or overnight. Preheat oven to 180°C. Remove chicken from buttermilk, shaking off excess. Toss in flour. Then repeat (doing this twice will result in a yummy crisper coating). Heat oil in a deep fryer (or in a deep saucepan). When hot, add three pieces at a time and cook for 6-8 minutes or until a lovely rich, golden brown. Place on a wire rack over a baking tray. When all the chicken is fried, place in the oven and bake for 15 to 20 minutes or until cooked through.
You can use flour seasoned with sea salt and pepper, but here is my favourite Fried Chicken Seasoning: Take 2 cups of plain flour and place it in a bag. Add one tablespoon of Chinese 5 Spices and a teaspoon of chilli flakes. Season with sea salt and cracked pepper and shake to combine.
Source: 4 Ingredients Menu Planning
Marinade over night, fry during the day and oven bake when you need it for dinner