MAKE PERFECT

Fried chicken

BUTTERMILK

One of the keys to juicy and tender fried chicken is a lengthy soak in buttermilk, before dredging and frying. Not only does the buttermilk help the coating adhere to the chicken, but the acidity helps to tenderise the proteins in the chicken.

FRYING

Use the largest cast iron frying pan you own. The heft of it means it retains heat well, holding an even cooking temperature throughout the frying process. If you don’t have a cast iron pan, you can use a large, heavy-bottomed frying pan or a dutch oven.

SAUCE

To cut through the richness of fried chicken, it helps to serve it with a sauce or glaze that brings some heat, sweetness and acidity to the party. A piri piri glaze is the perfect complement, but you can simplify things by combining your favourite hot sauce with some honey.

COATING

The addition of a bit of cornmeal and cornstarch creates a crisp crust on the chicken. I like seasoning this mixture with some garlic powder and paprika, but if you don’t have these to hand, simply play around with whatever spices you have in your kitchen.

SERVING

Fried chicken and waffles became popular in 1930s Harlem, New York, when jazz musicians were looking for a late-night meal that sated both breakfast and dinner cravings. I sometimes make the waffles with leftfield ingredients like sweet potato and cornbread.