Fried chicken

Fried chicken in a spicy, crunchy coating makes a delicious treat every once in a while, also a perfectly comforting side with an added punch.
Fried chicken



1.Stir salt and water in a saucepan over medium-high heat until salt dissolves, set aside to cool, then refrigerate until chilled. Add chicken, ensuring pieces are completely submerged, and refrigerate to brine for at least 2 hours.
2.Stir together buttermilk and hot sauce in a bowl. Remove chicken from brine, drain well, add to bowl and mix to coat. Cover and refrigerate for 2 hours.
3.Combine polenta, flour, spices and dried thyme in a large plastic snap-lock bag and season to taste with salt. Drain chicken from buttermilk, shake off excess and, working with a couple of pieces at a time, add to bag, seal and shake to coat well.
4.Heat 3cm oil in a large, deep frying pan over medium heat until just shimmering, then shallow-fry chicken, turning occasionally, until golden brown (10-12 minutes). Drain on paper towels, season to taste, scatter with spring onion and sprinkle with extra paprika. Serve hot with hot sauce and coleslaw.

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