The secret to tender meat and crispy skin? Marinate the chicken in brine, soak it in buttermilk, then deep-fry. Finger-licking good doesn’t begin to describe it!
Ingredients
Method
To make brine, put all ingredients in a large saucepan and bring to a simmer, then turn off the heat and place in fridge until chilled. Once cold, add chicken to brine and marinate for 8 hours.
To make spice dusting powder, grind peppercorns and coriander seeds with mortar and pestle. Add paprika and salt, then stir spice mix through the flours and baking powder. Set aside.
Strain liquid from chicken and pat dry on both sides. Cut each piece in 4 and soak chicken in buttermilk for 30 minutes. Remove from buttermilk and shake off excess. Coat with spiced flour and shake off excess, then transfer to an oven tray lined with baking paper.Â
Heat about 10cm of oil in a wide-based saucepan until it reaches 170°C. Dust chicken in spiced flour again, covering any wet spots.
Fry chicken in batches to avoid overcrowding and cook until deeply golden, about 6 minutes.
Serve with slaw, brioche buns, mayonnaise and fries.
Cook’s tip
This recipe uses boneless chicken thighs with the skin on, as the skin is important for flavour and crust.
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