Chicken in a Basket

Southern style chicken is a bit of a treat, but let’s be honest, deep frying stuff is a pain in the arse. Here we shallow fry to get crispy, then finish in the oven. Make sure you use dried herbs…

[alert type=”muted” close=”false” heading=”Ingredients”] [icon_list] [icon_list_item type=”check”] 9-10 Chicken pieces (thighs, drumsticks, breast on the bone) [/icon_list_item] [icon_list_item type=”check”] 500ml Buttermilk [/icon_list_item] [icon_list_item type=”check”] 2 tsp Marjoram[/icon_list_item] [icon_list_item type=”check”] 2 tsp Oregano [/icon_list_item] [icon_list_item type=”check”] 2 tsp Sage [/icon_list_item] [icon_list_item type=”check”] 2 tsp Chilli powder[/icon_list_item] [icon_list_item type=”check”] 2 tsp White pepper[/icon_list_item] [icon_list_item type=”check”] 2 tsp Onion salt [/icon_list_item] [icon_list_item type=”check”] 2 tsp Garlic powder [/icon_list_item] [icon_list_item type=”check”] 4 tsp Salt (quality flaked salt) [/icon_list_item] [icon_list_item type=”check”] 2 tsp Sweet paprika [/icon_list_item] [icon_list_item type=”check”] 2 tsp Smoked paprika [/icon_list_item] [icon_list_item type=”check”] 50g Cornflour [/icon_list_item] [icon_list_item type=”check”] 100g Plain flour[/icon_list_item] [/icon_list] [/alert]

Method

1. Marinate the chicken in the buttermilk for 8+ hours, preferably overnight
2. When ready mix all the dried ingredients to create the rub, and dredge the chicken in it
3. Dust off any excess rub, then shallow fry, skin side down, on a gentle heat for 10 minutes or so
4. Flip the chicken and fry for another 10 minutes to crisp up the other side
5. Transfer to a medium oven (or BBQ) and cook through for another 15 minutes
6. Serve in a bowl or special basket, along with a side of coleslaw

[alert type=”warning” close=”false” heading=”Watch out…”] Make sure you are frying on a nice low/medium heat, if it’s too high you’ll burn the herbs and spices and won’t get a good crisp outer.
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