Ingredients

• 9 chicken pieces of your choice (such as thighs
• drumsticks or breast on the bone)
• 500ml/18fl oz buttermilk
• 100g/3½oz plain flour
• 50g/1¾oz cornflour
• 2 tsp ground dried oregano
• 2 tsp chilli powder
• 2 tsp ground dried sage
• 2 tsp dried basil
• 2 tsp dried marjoram
• 2 tsp ground white pepper
• 4 tsp table salt
• 2 tbsp sweet paprika
• 2 tbsp smoked paprika
• 2 tsp onion salt
• 2 tsp garlic powder
• oil
• for shallow frying
• coleslaw
• to serve

Directions

• Place the chicken pieces in a container
• cover with the buttermilk and refrigerate for 12 hours.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix until coated.
• Heat a large frying pan over a medium-low heat and add a glug of oil. Fry 2-3 pieces of chicken at a time (do not crowd the pan) until golden-brown all over and cooked through. When cooked
• drain the chicken on kitchen paper and then transfer to a roasting tin.
• Put the chicken pieces in the oven until the coating is crunchy rather than crisp (up to 15 minutes).
• Serve in a basket with some coleslaw.