Tom's Fried Chicken in a Basket

Marinate chicken in buttermilk, coat in a spiced flour blend, pan-fry until golden, and bake until crunchy.

Chicken Comfort Food High Protein Pub Food Fried Chicken

Estimated Nutrition

Calories

780.1

kcal / serving

3120.5 kcal total

Carbs

45.5g

per serving

181.8 g total

Fat

39.6g

per serving

158.2 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Dairy

500

Buttermilk

GrainsCereals

100

Plain Flour

Meat

piece

Chicken

Thighs, drumsticks, or breast on the bone

NutsSeeds

tsp

Oregano

Ground dried

tsp

Chilli Powder

tsp

Sage

Ground dried

tsp

Basil

Dried

tsp

Marjoram

Dried

tsp

White Pepper

Ground

tsp

tbsp

tbsp

tsp

tsp

OilsFats

100

Oil

For shallow frying

Vegetables

portion

Coleslaw

To serve

Method

Place chicken in a container, cover with buttermilk, and refrigerate for 12 hours.

Preheat the oven to 180°C.

Mix flours, spices, and herbs on a large plate.

Dredge chicken in the dry mix after shaking off excess buttermilk.

Heat oil in a pan and fry chicken in batches until golden-brown and cooked through.

Drain chicken on paper and transfer to a roasting tin.

Bake in the oven for up to 15 minutes until coating is crunchy.

Serve in a basket with coleslaw.