
This recipe first appeared in Food magazine issue 61.
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Ingredients
Method
1.Place the chicken pieces in a high-sided dish. Pour over the buttermilk and marinate the chicken, covered, in the refrigerator for 3-4 hours or overnight.
2.Mix together the flour, paprika, celery salt, oregano and pepper. Drain the excess buttermilk off the chicken and coat each piece in the seasoned flour.
3.In a heavy-based frypan with a fitted lid, heat the oil and butter and cook the chicken pieces in batches for 3-4 minutes until golden on all sides. Return all the chicken to the pan and cover it with the lid.
4.Reduce the heat and cook for 10-15 minutes until the chicken is cooked through. Remove the chicken, place it on a serving plate and keep it warm in a low oven.
5.To make a milk gravy, remove all but 3 tablespoons of the cooking fat from the pan and add the onion. Cook over a gentle heat for 3-4 minutes until the onion has softened but not coloured.
6.Add the second measure of flour and stir for 1-2 minutes until pale golden. Add the hot milk and stock and simmer for 5 minutes, or until the gravy is thick and creamy. Season to taste.
7.Serve the chicken pieces with the milk gravy, mashed potato and seasonal veges or a green salad.