Buttermilk-fried Frazzles chicken
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 10-12
Skip to ingredients
- 20 pieces bone-in, skin-on chickenchoose a mixture of drumsticks and thighs, or halved breasts on the bone if you’re jointing your own chicken
- vegetable oilfor deep frying
BUTTERMILK MARINADE
- 2 x 284ml pots buttermilk
- 2 tbsp cider vinegar
- 1 tbsp onion granules
- 2 tsp dried sage
- 2 tsp garlic granules
SPICED COATING
- 100g Frazzles or bacon rasher crisps
- 200g cornmeal or ground polenta
- 200g plain flour
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp dried sage
- 2 tsp onion granules
- 1 tsp garlic granules
- 2 tsp sweet paprika
Nutrition: per serving
- kcal465
- fat24g
- saturates3.9g
- carbs32.9g
- sugars2.5g
- fibre1.8g
- protein28.6g
- salt2g
Method
step 1
Mix the marinade ingredients with 2 tsp of salt, and use to coat the chicken, either in sturdy food bags or a big bowl. Marinate overnight or for up to 24 hours.
step 2
Finely crush the crisps in another food bag with a rolling pin. Add the rest of the spiced coating ingredients and give the bag a shake.
step 3
In batches, tip some of the chicken pieces into a colander to remove excess buttermilk, then coat each in the spiced mixture.
step 4
Fill a deep pan no more than 1/3 full with oil and heat to 170C or until a cube of bread browns in 40 seconds. Heat the oven to 160C/fan 140C/gas 3 and line some baking trays with kitchen paper before sitting wire racks on top.
step 5
Put 3-4 pieces of chicken into the oil at a time and fry for 10-12 minutes until cooked through (if you have a meat thermometer the chicken should read 75C when it’s done). Carefully lift the chicken out to crisp up on the wire racks, and bring the oil back to 170C before starting the next batch. Keep the chicken warm in the oven while you continue to fry – if the oil is getting too dirty, swap to a second pan with new oil.
