- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups buttermilk
- Sea salt and freshly ground pepper
- Neutral oil, for frying
- 2 1/ 4 cups flour
- 1 teaspoon smoked paprika
- 1/ 2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
Place the chicken in a bowl, add the buttermilk and a good pinch of salt and mix well. Cover with cling film and chill overnight, or for at least 30 minutes. Bring back to room temperature before cooking.
Once ready to cook, pour 1/2 inch oil into a heavy-based sauté pan or hob-proof casserole dish. Place over a medium heat until the oil reaches 340ºF or a cube of bread dropped into the oil sizzles and turns brown after 30 seconds.
Put the flour on a plate and mix with the spices and a pinch of salt and pepper. Remove the chicken pieces from the buttermilk, shaking off any excess, then dip in the flour, making sure all sides are coated.
Fry the chicken in a single layer (you might need to do it in batches), turning constantly for 25–30 minutes, until evenly golden. Drain on kitchen paper and serve warm.