8-10chicken piecesskin on (drumsticks, thighs, wings are bet)
For the buttermilk soak
500gbuttermilk
1teaspoonsalt
1/2teaspoonfreshly cracked black pepper
3garlic clovesbruised
2teaspoonssmoked paprika
1teaspoondried thyme
1teaspoondried oregano
For the flour breading
3cupsflour
1teaspoonsalt
1/2teaspoonfreshly cracked black pepper
1teaspoonsmoked paprika
1teaspoondried thyme
1teaspoondried oregano
1teaspoonground coriander
1/2teaspooncelery salt
2lcanola oil for frying
For the roasted corn salad
4ears of corn
1cupcherry tomatoeshalved
1red onionfinely chopped
1cupfinely chopped flat leaf parsley
1red chillifinely chopped
1tablespoonolive oil
juice of 1 lime
salt & pepper to taste
Instructions
To soak the chicken, combine the buttermilk with all the spices (I do this in a large ziploc bag) and add the chicken. Mix well to ensure the chicken is well coated then place in a large bowl and place in the fridge for 8-24 hours).
When you are ready to cook the chicken, remove the chicken pieces from the buttermilk and allow the excess to drip off.
Combine all the ingredients for the breading in a large bowl and place the chicken in the flour. Press the flour into the chicken to make sure it's well covered. If you want extra crunch, you could double dip to create a thicker coating.
Heat the oil in a pot and fry the chicken in batches until cooked through and golden brown (around 10-15 minutes depending on size).
Drain the chicken on kitchen paper before serving.
To make the salad, roast the corn in a pre-heated oven (250°c with grill on) until charred.
Slice the corn off the cob and place in a bowl with the remaining ingredients. Serve with the fried chicken.