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Export 8 ingredients for grocery delivery
Step 1
Place the chicken in a bowl, add the buttermilk and a good pinch of salt and pepper and mix well.
Step 2
Cover with cling film and chill for at least 30 minutes, or overnight. Bring back to room temperature before cooking.
Step 3
Once ready to cook, pour a 1.5cm depth of oil into a heavy-based sauté pan or hob-proof casserole dish.
Step 4
Place over a medium heat until the oil reaches 170C (340F) or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
Step 5
Put the flour on a plate and mix with the spices and a pinch of salt and pepper.
Step 6
Remove the chicken pieces from the buttermilk, then dip in the flour, making sure all the sides are coated. Leave in the flour for a couple of minutes to soak up any excess moisture.
Step 7
Fry the chicken in a single layer (you might need to do in batches), turning constantly for 25-30 minutes, until evenly golden.
Step 8
Drain on kitchen paper and serve warm.
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