Ingredients
8 pieces of chicken
300ml buttermilk
200g flour
100g
2 litres of oil if frying

Spice Mix 
½ tsp salt 
1 tbsp celery salt 
2 tsp garlic powder 
2 tsps dried mixed herbs 
1 tsp ground black pepper 
1 tbsp mustard powder 
2 tbsp paprika 
1 tsp ground ginger 
2 tsps onion granules

Equipment needed
Deep fat fryer (or deep saucepan)
Temperature probe

Method
Mix the spice mix all together. 

Take 1 tbsp of the mix and put into the buttermilk, put your chicken in the buttermilk and marinate for at least an hour, or 3 if you have time.

An hour before you want to eat, remove the chicken from the fridge and leave to one side to come up to room temperature.

Put the remaining spice mix, flour and cornflour into a large bowl.

Put your oil into a deep fat fryer or saucepan.  If using a pan then fill only ¾ of the way up with the oil as it will bubble and you do not want it bubbling over and causing a fire.

Get a wire rack with a board or foil underneath it and put to one side. Get a second wire rack and put into (or over) an oven dish and put into the oven.

Take a piece of chicken and put into the coating, pushing the mix on to the chicken.  When the piece is coated, put on to the wire rack and repeat.  When all chicken done, put each piece back into the buttermilk and then to the coating mix, ensuring everywhere is covered.  Put to back on the rack and repeat.

Heat your oil to 170c or, if you do not have a thermometer, until a wooden spoon handle gets bubbles around the edge when put into the oil.  Heat your oven to 180c.

When the oil is hot, carefully put the chicken in piece by piece, being very careful not to overcrowd the pan, depending on the size of your pan this will be 3 or 4 pieces only as you don’t want the chicken to touch and you also don’t want the oil to lower in temperature too much.  Cook the bone in chicken for around 12 minutes and boneless 8 minutes, the internal temperature of the chicken at its thickest part needs to read 165c on a temperature probe. 

Once cooked, put the chicken onto your rack in the oven and switch off the oven. 

Repeat until all chicken is cooked.

Serve hot.

- We serve this with Rhona’s coleslaw