Buttermilk - available at large supermarkets - is the key to getting the chicken really tender under its lightly spiced golden coating.
10 chicken pieces (drumsticks and thighs)
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
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.
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.
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.
4. Bake chicken in the oven for 15 minutes or until cooked through.
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.