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chicken bowl of buttermilk Worcestershire sauce flour paprika cornflour chicken Cajun seasoning salt black pepper cayenne pepper thyme onion
Viewed: 2 - Published at: 6 years agoIngredients
- 1 chicken divided into 2 wings, 2 breasts, 2 legs and 2 thighs or use 8 drumsticks or legs
- 1 bowl of buttermilk, enough to completely cover the chicken pieces, see my dairy-free link below
- 1 dash worcestershire sauce, see my link for a gluten-free recipe
- 200 grams plain /gluten-free flour
- 1 tbsp paprika
- 2 tsp cornstarch/cornflour
- 2 tsp Chicken Seasoning such as Schwartz brand
- 1 tsp Cajun seasoning
- 1 tsp 'All Purpose' or 'Season All' seasoning
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp onion powder
Method
- Pour a slug of worcestershire sauce into the bowl of buttermilk and let the chicken pieces sit in it for at least 3 hours in the fridge, overnight is even better
- Mix all the other dry ingredients into the flour.
- I use a large tupperware container with a good fitting lid and shake everything together.
- Let it sit until the chicken has finished soaking to let the flavours take to the flour
- Heat oil in a frying pan to 180C / 350F and preheat oven to same temp, gas 4 / 180C / 350F
- Drain the buttermilk and discard, then toss the chicken pieces one at a time in your box of seasoned flour
- Shallow fry each piece for 2 minutes each side, then dip again in the flour and fry again 2 mins each side before placing on a wire rack in an oven tray
- Cook for 20 - 30 minutes or until a skewer inserted into the thickest part shows clear juices inside.
- The wings will cook more quickly than the rest of the pieces so check them after 20 minutes
- Serve with finger food sides such as chips/fries, corn on the cob, bread & butter
