Crispy fried chicken

Serves 6

Nothing beats homemade crispy fried chicken. Moroccan spice adds an extra little hit. If you have a deep fat fryer it will be perfect for cooking the chicken — and if not, a pot will do the job. (Keep the children away from this job.)

1kg chicken thighs, cut into even sizes 1 Tbsp Moroccan seasoning

1 tsp paprika

1 tsp salt

1 egg

½ cup buttermilk

1 cup flour

½ cup cornflour 1 tsp salt

1 bottle of oil, for frying 1 bowl aioli, to serve

Place the chicken in a large bowl. Sprinkle over the Moroccan seasoning, paprika and salt. Mix well and set aside for 2 hours.

Whisk together the egg and buttermilk. Combine the flour, cornflour and salt in a bowl. Dip the chicken pieces in the egg mixture then flour and place on to a tray.

Half fill a deep pot with oil and bring to a medium heat. Cook the chicken in batches until crisp and golden. If you have left the bones in some of the chicken pieces they will take longer to cook, or finish them off in the oven for 10 minutes.

Serve the chicken hot with a side salad and aioli.