Ingredients

• 500g/1lb 2oz strong white flour
• 2 tsp sea salt
• 300ml warm water
• 1 tbsp olive oil
• 5g dried yeast
• 8 chicken drumsticks
• skin removed
• 2 free-range eggs
• lightly beaten
• 150g/5½oz panko breadcrumbs
• or dried breadcrumbs
• 2 lemons
• zest only
• 1½ tsp cayenne pepper
• 1½ tsp garlic salt
• 1½ tsp dried thyme
• 1½ tsp dried oregano
• 2 tsp cracked black pepper
• 1 tsp sea salt flakes
• 150g/5oz butter
• 1 tbsp olive oil
• 4 garlic cloves
• finely chopped
• 3 tbsp roughly chopped flat leaf parsley
• 3 potatoes
• peeled and thinly sliced
• squeeze of lemon juice

Directions

• For the bread
• place all the ingredients into a bowl and mix well with your hands to form a soft dough
• then tip out onto a lightly floured work surface and knead until the dough is very elastic. (Alternatively place into a kitchen mixer fitted with a dough hook and mix until soft and elastic.)
• Place into a bowl
• cover and leave in a warm place to rise for one hour.
• Lightly oil a 1kg/2lb loaf tin.
• When the dough has doubled in size
• uncover the dough and knock back with a couple of light kneads.
• Cover the dough with a tea towel and leave to rest on the work surface for five minutes.
• Uncover the dough and lightly flatten it into a rectangle
• roughly the width of the loaf tin. Roll the dough up into a cylinder and place into the tin
• seam side down
• tucking the ends underneath.
• Set aside in a warm place
• covered with a clean tea towel
• to rise for 30 minutes.
• Preheat the oven to 210C/190C Fan/Gas 7.
• Place the tin in the oven and bake for 35-45 minutes until golden-brown.
• Remove and cool in the tin for 10 minutes before tipping out and allowing to cool to room temperature.
• For the southern fried chicken
• heat a deep fat fryer to 170C/320F and the oven to 180C/160C Fan/Gas 4. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Place the breadcrumbs
• lemon zest
• cayenne
• garlic salt
• thyme
• oregano
• pepper and sea salt flakes into a large bowl and mix until well combined.
• Cut three deep slashes into the flesh of each chicken drumstick. Then dip each drumstick into the beaten egg.
• Dip the chicken into the breadcrumb mixture and toss to coat well
• pressing the breadcrumbs into the chicken.
• Carefully lower a few pieces of chicken into the fat fryer and fry until golden brown and crisp – about 5-10 minutes – turning several times
• so all parts will have been submerged in the oil.
• Transfer to a baking tray and place in the oven for 15-20 minutes
• or until completely cooked through.
• For the garlic butter and potatoes
• heat a little of the butter with the olive oil in a large frying pan. Add the sliced potatoes and fry over a medium heat until softened and golden brown.
• Remove the potatoes with a fish slice and set aside to drain on kitchen paper.
• Add the garlic to the pan and fry gently for a couple of minutes. Then add the rest of the butter and heat until melted.
• Stir in the flat leaf parsley and season well with salt and black pepper and a squeeze of lemon.
• Place a couple of drumsticks onto each serving plate
• pile some fried potato alongside then drizzle the garlic butter over the top. Serve with a chunk of bread.