Name: Crisp fried chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1.6 kilogram chicken pieces; 2 tablespoon all-purpose seasoning, plus 1/3 cup extra; 600 millilitre buttermilk; 2 cup self-raising flour, seasoned; vegetable oil, to deep-fry; 1/4 cup sour cream; 1 lemon, zest finely grated, cut into wedges; 3/4 cup cream, whipped; mixed salad, to serve

Ingredients

1.6 kilogram chicken pieces

2 tablespoon all-purpose seasoning, plus 1/3 cup extra

600 millilitre buttermilk

2 cup self-raising flour, seasoned

vegetable oil, to deep-fry

1/4 cup sour cream

1 lemon, zest finely grated, cut into wedges

3/4 cup cream, whipped

mixed salad, to serve

Method

Score drumsticks. Cut breast pieces in half crosswise. Place chicken pieces in a large bowl. Add seasoning and buttermilk; toss to coat. Cover with plastic food wrap; chill for 6 hours to marinate. Drain chicken; discard marinade.

Combine seasoned flour and extra seasoning in an extra-large resealable food storage bag. Add drained chicken pieces. Hold bag closed tightly; shake vigorously until chicken pieces are coated evenly.

Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry chicken, in batches, for 10 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towels.

Whisk sour cream and zest in a bowl; fold in whipped cream. Serve chicken with lemon cream, salad and lemon wedges.