- 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
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.