Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces which have been floured or battered and then deep fried and finished in the oven for crunchy, but perfectly moist chicken pieces.
This is actually healthier than it sounds, but everyone should indulge a little every now and then, so give it a try sometime.
This recipe will serve four portions and although traditionally served with coleslaw, why not try a fresh salad to keep the calorie intake down, especially if its a special treat for the kids.
4 chicken thighs
4 chicken drumsticks
2 x 284ml (approximate) cartons of buttermilk
Sunflower oil, for frying
200g plain flour
1 teaspoon of cayenne pepper
1 teaspoon of smoked paprika
1 teaspoon of ground cumin
1 teaspoon of celery salt
1/2 teaspoon of sumac (you should find this in most supermarkets nowadays)
A good grinding of black pepper
2 tablespoons of very finely chopped fresh thyme leaves
A few pinches of sea salt for seasoning after cooking
Toss the chicken pieces in a shallow bowl with the buttermilk ensuring they are covered.
Cover with cling film and chill for overnight.
Preheat the oven to 200C (180C fan)/400F/Gas 6.
Heat the oil in a deep saucepan to 180C/350F, or until a cube of bread dropped into the oil turns golden in 40 seconds.
Combine the flour, cayenne, cumin, celery salt, smoked paprika, sumac and thyme in a large tray.
Remove the chicken from the buttermilk and remove any excess buttermilk.
Coat well in the seasoned flour, shaking off any excess on the side of the bowl and fry in batches until golden.
Drain well on kitchen paper and transfer to a rack set in a roasting tin. Season with sea salt and roast for exactly 15 minutes until cooked through.
Serve with either traditional coleslaw, or a healthy fresh salad.