Buttermilk fried chicken

Serves 4 people

If you're planning a garden party to make the most of this spectacular Spring weather, a plate or two of perfect Southern-style fried chicken should always be on the menu - crunchy, juicy and totally delicious.

  • 1.5kg chicken, chopped into 10 pieces
  • 600ml buttermilk
  • 3 cups plain flour
  • 1 Tbsp mild paprika
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander seed
  • 1 tsp celery seeds
  • ½ tsp ground cloves
  • 1 tsp cayenne pepper
  • 1 Tbsp fine salt
  • 2 tsp ground pepper
  • vegetable oil, for frying
  • corn salsa and rice, to serve

1 Preheat oven to 180°C. Combine the chicken pieces and buttermilk in a large bowl and toss well, then cover with cling film and refrigerate for 2 hours.

2 Mix the flour, spices, salt and pepper in a large ziplock bag, then drain the chicken and place in the bag. Shake well to coat, then remove the excess flour and fry in hot (180°C) vegetable oil for 10 minutes, until crunchy, then transfer to a wire rack over a baking sheet and bake for 20 minutes, until cooked through. Serve with corn salsa and rice.