Crispy buttermilk-brined fried chicken

Crispy buttermilk-brined fried chicken

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  • 16
  • Easy
  • 15 minutes, plus 1 hour's resting time
  • 40 minutes
  • Tokara Chardonnay 2016

Ingredients

  • 2 cups buttermilk
  • 5 thyme sprigs, leaves picked
  • 2 t freshly ground black pepper
  • 2 kg free-range chicken braai pack
  • 60 g flour
  • 2 cups cornflakes, crushed
  • 2 t paprika
  • 2 t cayenne pepper
  • 2 t sea salt
  • Sunflower oil, for frying

Cooking Instructions

Preheat the oven to 180°C. Whisk the buttermilk, thyme and pepper together. Place the chicken pieces in the buttermilk, cover and set aside for 1 hour.

In a separate bowl, combine the flour, cornflakes, paprika, cayenne pepper and salt. Remove the chicken from the buttermilk mixture and coat in the cornflake mixture.

Heat the oil in a deep pan over a medium to high heat until very hot. Brown the chicken in batches in the oil.

Remove the chicken pieces from the oil and place on a baking tray. Finish in the preheated oven for 15 minutes, or until golden and cooked through. Season with salt.

Cook's tip: You can flavour the brine with almost anything. try adding 4 t curry powder, 2 t cumin and 2 t turmeric, or 2 t adobo sauce for a spicy alternative.

Discover more chicken recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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