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.