Buttermilk Fried Chicken

INGREDIENTS (Serves 4) For the chicken: ◆ 1250ml buttermilk ◆ 2tbsp salt ◆ 3tsp freshly ground black

pepper ◆ 8 chicken drumsticks ◆ 280g plain flour ◆ 3tbsp cornflour ◆ 1tsp paprika ◆ ½tsp cayenne ◆ 2000ml groundnut oil, for

deep-frying To serve: ◆ Coleslaw ◆ Honey mustard sauce

1 Combine the buttermilk, 1tbsp salt, and 2tsp pepper in a large mixing bowl, stirring well. Add the chicken drumsticks, mixing them with the buttermilk to coat. Cover and chill overnight. 2 The next day, remove the chicken from the fridge and stand at room temperature. Stir together the flour, cornflour, and spices with the remaining salt and pepper in a mixing bowl. 3 Heat the oil to 180°C in a deep, heavy-based saucepan set over a moderately-high heat; use a kitchen thermometer to gauge the temperature. 4 Remove four drumsticks from the buttermilk marinade and let the excess drip off before coating in the flour mixture. Let the remaining chicken soak in the buttermilk marinade. 5 Shake off the excess flour from the chicken before deep-frying in the oil until golden-brown all over, 1020min usually; turn over in the oil from time to time. 6 Remove from the oil and drain on kitchen paper. Cover loosely with aluminium foil to keep warm. You can keep the chicken warm in an oven preheated to 130°C/Fan Oven 110°/Gas Mark ½. Repeat for the four remaining drumsticks. 7 Serve the chicken with coleslaw and honey mustard sauce.