JFC (Jen's Fried Chicken)

Let me begin by saying that I wish this was indeed my fried chicken recipe. This recipe was adapted (ok, more like copied) from Neil Perry's crispy buttermilk chicken. Whilst I can't claim this dish as my own, I can take some credit for it. Firstly, I modified the recipe slightly by using boneless breast pieces instead of thigh bone-in pieces. Secondly, I added a bit more salt than what was called for. Seriously, how could one not resist, salty, crispy chicken?

Chicken like this couldn't be any easier to prepare - really!

Ingredients (serves 4 very hungry people)

Vegetable oil, for frying

250ml buttermilk
sea salt and ground pepper
600g boneless chicken breast, cut into portions and flattened to roughly 1/4 inch

lemon wedges, to serve
Coating

2 cups self-raising  flour
1 tbsp garlic powder
1.5 tbsp onion powder
1/2 tsp paprika
1/4 tsp chilli powder
Sea salt, to taste
Ground pepper, to taste


1. Fill a deep pot or wok with about 10cm oil. The original recipe states to heat it to 180°C, but I didn't bother doing this.


2. Combine all the coating ingredients in a large bowl, then split it between 2 bowls. Pour the buttermilk into a third bowl and season with salt and pepper. Now place the bowls in a line with the milk in the middle and a tray or plate at the end of the line for the coated chicken:

3. Dip each chicken piece in the first bowl of coating, patting off any excess, and then dip into the buttermilk, allowing the excess milk to run off back into the bowl, then dip into the second bowl of coating. Place on the plate and repeat with remaining chicken:

4. Lower the pieces into the oil. Fry the chicken pieces for 1 minute, then carefully move them around in the oil and fry for a further 5 minutes or until cooked through, golden brown and crisp.

Remove from the oil and drain chicken on paper towels.

Hmmm...crisp on the outside and succulent on the inside. Enjoy!

Yours chompfully

Jen