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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.

ChickenComfort FoodHigh ProteinPub FoodFried Chicken

Estimated Nutrition

Per Serving Total
Calories 780.1 kcals 3120.5 kcals
Carbohydrates 45.5 grams 181.8 grams
Fat 39.6 grams 158.2 grams
Protein 60.6 grams 242.4 grams
Cook Time
45 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
50
g
Cornflour
Dairy
500
ml
Buttermilk
GrainsCereals
100
g
Plain Flour
Meat
9
piece
Chicken
Thighs, drumsticks, or breast on the bone
NutsSeeds
2
tsp
Oregano
Ground dried
2
tsp
Chilli Powder
2
tsp
Sage
Ground dried
2
tsp
Basil
Dried
2
tsp
Marjoram
Dried
2
tsp
White Pepper
Ground
4
tsp
Table Salt
2
tbsp
Sweet Paprika
2
tbsp
Smoked Paprika
2
tsp
Onion Salt
2
tsp
Garlic Powder
OilsFats
100
ml
Oil
For shallow frying
Vegetables
1
portion
Coleslaw
To serve

Steps

  • 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.