Signature Fried Chicken

Cut the chicken into bite size pieces and mix them with the buttermilk and spices. Season with salt and leave for six hours; the acid in the buttermilk will tenderise the chicken and penetrate the spice into it.

Panne the chicken – start by mixing the bread crumbs with the flour. In a separate bowl, whisk the eggs. Then dip the chicken in egg mix, and coat with the flour and breadcrumb mix. 

If you have a fryer, set it to 180C. If you don’t, heat a deep saucepan with enough oil to fill it three-quarters of the way up, and get it nice and hot – a kitchen thermometer will obviously be handy here, if you’ve got one.

Fry the chicken for six minutes, or until golden brown.

Remove them and let them drain on paper.?

Serve with your sauce and herbs of choice, and enjoy with an ice cold beer. I like to garnish with coriander, spring onion, peanuts and lots of chilli jam, but mayonnaise, mustard mayo, ketchup and yogurt with smoked paprika all work too, and if you’re not into coriander, parsley, basil, mint and tarragon would all do.