Buttermilk Fried Chicken

12 chicken pieces (drumsticks, thighs, etc)
425ml buttermilk, plus 30ml
310g flour
1 tsp dried thyme
1 tsp paprika
½ tsp cayenne pepper
30ml milk
Vegetable oil, for frying
Salt and pepper
1. In a large bowl, pour 425ml buttermilk over the chicken, cover and refrigerate overnight. Remove from the fridge 30 minutes before cooking.
2. Preheat the oven to 180°C/gas mark 4.
3. Stir together the flour, salt, pepper, thyme, paprika and cayenne pepper in a large bowl.
4. In a small bowl, combine 30ml buttermilk and the milk. Pour this milk mixture into the flour and stir through with a fork until all lumps have disappeared.
5. Heat 1½ inches of vegetable oil in a deep frying pan over a medium heat. Working in batches, coat each buttermilk-coated chicken piece in the seasoned flour, pressing to coat with the mixture.
6. Add the chicken a few pieces at a time to the oil, cover the pan and fry for 5-7 minutes, then turn and cook for a further 3-5 minutes.
7. Carefully transfer the chicken to a baking tray and, once all the pieces have been done, bake for 10-15 minutes, until the chicken is cooked through.


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