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Dinner | Meat

Fried chicken

A tasty way to reduce your risk of heart disease, stroke and Alzheimer's

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Fried chicken  recipe
Serves:
4
Preparation:
20 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Gluten
Check Your Own Recipe

What are the health benefits of Fried chicken ?

A tasty way to reduce your risk of heart disease, stroke and Alzheimer's

 

Ingredients

Method

Ingredients

6g/2 tsp dried basil nutritional information
6g/2 tsp dried basil
500ml/18fl oz buttermilk nutritional information
500ml/18fl oz buttermilk
2kg/1 whole chicken, cut into pieces nutritional information
2kg/1 whole chicken, cut into pieces
800g/9 chicken drumsticks nutritional information
800g/9 chicken drumsticks
12g/2 tsp chilli powder nutritional information
12g/2 tsp chilli powder
50g/1¾oz cornflour nutritional information
50g/1¾oz cornflour
12g/2 tsp garlic powder nutritional information
12g/2 tsp garlic powder
6g/2 tsp dried marjoram nutritional information
6g/2 tsp dried marjoram
10g/2 tsp onion powder nutritional information
10g/2 tsp onion powder
6g/2 tsp dried oregano nutritional information
6g/2 tsp dried oregano
20g/2 tbsp paprika nutritional information
20g/2 tbsp paprika
500ml rapeseed oil, for shallow frying nutritional information
500ml rapeseed oil, for shallow frying
6g/2 tsp dried sage nutritional information
6g/2 tsp dried sage
Salt and pepper to taste nutritional information
Salt and pepper to taste
100g/3½oz plain flour nutritional information
100g/3½oz plain flour
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Marinate the chicken pieces in a bowl with the buttermilk and place in the fridge for 12 hours.
2) Preheat the oven to 180C/375F/Gas 4.
3) Mix together all of the dry ingredients in a large bowl and season.
4) Remove the chicken from the buttermilk and shake off as much liquid as possible.
5) Toss the chicken pieces in the mixture until coated.
6) Pour the oil into a large high sided frying pan or wok and place over a medium-high heat until a piece of bread floats to the surface when dropped in.
7) Fry 3-4 pieces of chicken at a time, for 5 - 7 minutes until golden-brown. Allowing the oil to re heat before adding the next batch.
8) Drain the chicken on kitchen paper and then transfer to a roasting tin as you go.
9) Put the chicken pieces in the oven and cook for a further 10 - 15 minutes until the coating is crunchy and the chicken cooked through.
10) Rest for 5 minutes before serving.

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