PREP + COOK TIME 55 mins + marinating SERVES 6
2 teaspoons smoked paprika 2 teaspoons dried oregano 2 teaspoons dried thyme ¼ teaspoon ground chilli 1 teaspoon garlic granules ½ teaspoon freshly ground black pepper 2 teaspoons salt 1½ cups buttermilk 1kg skinless, boneless chicken thighs 1¼ cups plain flour ¼ cup cornflour 1 teaspoon baking powder 1 egg 1 litre vegetable oil, for frying 6 frozen corn cobbettes
½ teaspoon dried chilli flakes 1 tablespoon chopped coriander 1 clove garlic, crushed ½ teaspoon smoked paprika ¼ cup butter, soft
1 Begin a day ahead. Combine the spices, herbs, garlic granules, pepper and salt, and mix. Reserve 2 tablespoons of the mixture and stir the rest into ½ cup of the buttermilk. Coat the chicken pieces in the buttermilk and refrigerate for 6 hours or overnight.
2 Combine the flours, baking powder and reserved spice mix in a shallow bowl. In another shallow bowl, whisk together the remaining 1 cup of buttermilk and the egg.
3 Fill a large frying pan with oil to 2cm depth; heat until the oil bubbles immediately when the handle of a wooden spoon is dipped in it.
4 Dredge the chicken in the buttermilk mixture, then the flour mixture.
5 Fry chicken for 4-5 minutes per side, until golden brown all over. Internal temperature should reach 74°C. Dredge remaining pieces while the first batch is cooking. Drain cooked pieces on paper towels, then place on a wire rack over a tray in the oven to keep warm.
6 Meanwhile, boil or grill corn cobbettes and make the Chilli butter (see below).
7 Spread the Chilli butter on the corn cobettes and serve with the crunchy chicken.
Mix the seasonings into the butter.
PER SERVE Energy 730kcal, 3059kj • Protein 39.5g • Total Fat 45.6g • Saturated Fat 9.7g • Carbohydrate 39g • Fibre 4g • Sodium 1034mg