Crispy on the outside and chewy on the inside
Best served with pickles or coleslaw
Ingredients:
6 Skinless thighs (or legs/breast)
1 carton buttermilk (or halk milk/yoghurt)
1 cup flour
½ tbsp salt
1 bottle vegetable/sunflower oil
Directions:
In a bowl, coat the chicken with the buttermilk. Leave for at least 6 hours in the
fridge.
In a pan, heat the oil to 180c.
In a bowl, whisk together the flour, salt and pepper.
Coat each chicken piece in the flour mix.
Fry 2 or 3 pieces at a time for 3 mins each side – until golden.
Leave in the oven for 20-40 mins at 170c until cooked through.
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