Ingredients

Ingredients

• 4 chicken thighs, 4 legs (drumstick) and 4 winglets
• Oil for deep frying (1-2 litres)

Marinade

• 350ml buttermilk
• 2 garlic cloves (bruised with the side of the knife)
• Generous pinch of salt and pepper

To Coat

• 200g plain flour
• 50g rice flour
• 100g Tempura breadcrumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• Generous pinch of salt pepper

To serve

• 250g sour cream
• 1 tsp smoked paprika
• 1 garlic clove, crushed (optional)
• 2-3 drops of tabasco (optional)
• Juice 1/4 lemon
• Olive oil

Method

1. Marinade: Place the chicken in bowl with the marinade ingredients and coat well. Cover with cling film and refrigerate for at least 2 hours or preferably overnight.
2. To Cook: Preheat oven to 160C. Heat the oil in a deep-fryer, deep saucepan or wok until it is 170C (a cube of bread should be rise to the top in 2-3 seconds and be crisp and golden when ready or use a thermostat) . Place all the coating ingredients in a large bowl and mix until well combined. Remove chicken pieces from the marinade and coat thoroughly in the flour mixture. Deep-Fry 3-4 pieces at a time for 8-10 minutes until cooked through, crisp and golden. Place on a rack in an oven tray and keep warm in the oven while you cook the remaining chicken.
3. To Serve: Distribute the Buttermilk chicken amongst serving plates. Accompany with Smoked Paprika sour cream. I like to serve the chicken with mashed potato and coleslaw (red cabbage, fennel and red onion make a good combo), corn also makes a good accompaniment.