- 10 chicken thighs or drumsticks (or a mix)
- 500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk)
- 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
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.