Let's not beat about the bush – there is nothing virtuous about fried chicken. That must be why it tastes so bloody good, particularly if you are hungover.
This version uses buttermilk (which will be with the cream in your supermarket) as a marinade, and the longer you leave your chicken soaking in its milky bath, the better the chicken, so - if you have time - soak overnight. I've used breast in this recipe because I want a big pile of fried chicken... no surprises. If you prefer, use leg/thigh/wing etc. cook for a little longer.
Buttermilk Fried Chicken (serves 2 very hungover adults)
Preparation Time: 5 mins plus overnight soaking
Cooking Time: 25mins
You will need:
- 3 free-range chicken breasts, each breast cut into three
- 1 carton of buttermilk (most cartons come as 284ml)
- 10 tbsp plain flour
- 3 tsp celery salt
- 3 tsp cayenne pepper or chilli flakes
- 2 tsp paprika
- half a saucepan of veg. or groundnut oil for frying
- a large sealable sandwich bag
- Put the chicken pieces in tupperware, pour the buttermilk over them with a massive pinch of salt and pepper and leave overnight in the fridge to marinate.
- To cook - heat the oven to 180C/350F/Gas4.
- Mix together the flour, celery salt, cayenne pepper and paprika and pop the lot into a re-sealable sandwich bag.
- Take the chicken out of the buttermilk, add each piece to the bag then shake up to fully coat each piece.
- Fry the chicken (in batches) in hot oil until golden on each side, then rest on kitchen towel before transferring to the oven for 10-15mins, longer if you're using thighs and legs.
- Serve with coleslaw and don't even think about using a knife and fork. This recipe is just for fingers.