Fried buttermilk chicken and corn
Buttermilk - available at large supermarkets - is the key to getting the chicken really tender under its lightly spiced golden coating.
Ingredients
10 chicken pieces (drumsticks and thighs)
300ml buttermilk
2 corn cobs, husks and silks removed
1 tbsp olive oil
200g plain flour
1 tsp salt
1/2 tsp cayenne pepper
1 tsp paprika
vegetable oil for frying
1 tbsp butter for serving
flat-leaf parsley for serving
Method
Step 1
Toss chicken in buttermilk, cover and refrigerate for a few hours or overnight. Heat oven to 190C. Brush corn cobs with olive oil, wrap in foil and bake for 30 minutes or until corn is tender.
Step 2
Place flour, salt, cayenne and paprika in a paper or plastic bag. Drain chicken and add two pieces at a time to the bag, shakewell and remove, shaking off excess, until all chicken pieces are coated.
Step 3
Pour oil into a heavy-based fry pan to one centimetre deep and slowly heat until a bit of bread added turns golden brown in about 30 seconds. Add chicken (skin-side down) two pieces at a time and fry for four or five minutes until well browned. Turn and cook other side for one minute, then remove to a baking tray lined with baking paper. Continue until all chicken is fried.
Step 4
Bake chicken in the oven for 15 minutes or until cooked through.
Step 5
To serve, unwrap corn, trim off ends and cut each cob into three or four rounds. Top corn with dabs of butter and serve with a pile-up of fried chicken and parsley.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
