- 4 chicken legs
- 4 chicken thighs
- 500 ml buttermilk
- 300 g breadcrumbs
- 125 butter, melted
- 1 - 2 t cayenne pepper
- 1 chicken stock cube, crumbled
- 1 - 2 t mixed herbs
- Salt and white pepper, to taste
Pour the buttermilk over the chicken pieces, cover and keep in fridge overnight.
Mix together the remaining ingredients and place on a baking tray or in a large dish. Line a baking tray with foil and place it in the oven until it's very hot.
Wipe the buttermilk off the chicken then roll them in the crumb mixture and pat the mixture all over the chicken.
Fry the pieces in very hot oil for about 15 minutes.
For a healthier version, place them on the hot baking tray and bake for 30 minutes at 180°C until cooked through and crispy.
Do not turn the pieces. If you like, turn on the grill for an extra crisping.
Serve with spicy coleslaw, potato salad, fried chips or mashed potato.