Crispy Buttermilk Chicken

I love the food channel!! I was watching something the other day and saw this amazing restaurant called The Country Cat in Portland and it's on my list now along with Dan Barber's Blue Hill Farm to visit when I eventually visit the States again!

Not going to ramble on with this recipe...try this and love it!! This requires some planning ahead as the chicken needs to sit in the buttermilk at least for 4 hrs to be really tasty. This is a more fussy recipe but I promise it's worth it! My videos are taking forever to edit but I'll update this post with the links once done, I really just couldn't wait to share this recipe with you 😄

Recipe - serves 2

Buttermilk marinade

1-1..3kg chicken, deboned

500ml buttermilk

1 tbsp black peppercorns

1 garlic clove

1/2 tbsp salt

1/2 tbsp thyme

Flour Coating

4tbsp all-purpose flour

1 tsp parsley

1 tsp oregano

1 tsp chilli powder (optional)

1 tsp paprika

1 tsp ginger powder

1 tsp garlic powder

1/2 tsp salt

1 tbsp vegetable oil

- Place the deboned chicken in a large bowl and cover with the buttermilk. Add the garlic, thyme, peppercorns and salt and cover and leave in the fridge at least for 4hrs.

- Remove the chicken from the fridge an hour before you're ready to cook it. It needs to come to room temperature for an even cook.

- Preheat the oven to 170°C.

- Line a baking tray with foil then place an oven rack over it.

- Remove the chicken from the buttermilk and lay out on the rack. The lined baking tray is for the excess liquid to drip onto.

- Put the tray of chicken in the oven a little higher than the mid-rack for 10mins. You need to cook the chicken briefly to ensure that the outside is a little firm so that the crispy crust forms without the need to fry the chicken.

- Meanwhile, prepare a strong paper-bag or ziplock bag with the flour mix ready to coat the chicken when it's a little firm from the part-cook.

- Remove from the oven once your 10mins are up and place in the paper-bag. Shake vigorously, until all the pieces are well coated then place them back on the rack, skin-side up. Drizzle with the oil and remember to wash your hands thoroughly after this as the chicken is still mostly raw when it's handled.

- Now turn on the top grill of the oven and grill the chicken at 200°C, allowing 10mins, then flipped over for a further 10mins or until the chicken is thoroughly cooked.

-Serve with a nice green salad or vegetables or potato wedges....better still, have as a snack with my yummy chilli sauce!