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Fried buttermilk chicken and corn

Jill Dupleix
Jill Dupleix

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Jill Dupleix's buttermilk fried chicken with corn.
Jill Dupleix's buttermilk fried chicken with corn.Marina Oliphant

Buttermilk - available at large supermarkets - is the key to getting the chicken really tender under its lightly spiced golden coating.

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Ingredients

  • 10 chicken pieces (drumsticks and thighs)

  • 300ml buttermilk

  • 2 corn cobs, husks and silks removed

  • 1 tbsp olive oil

  • 200g plain flour

  • 1 tsp salt

  • 1/2 tsp cayenne pepper

  • 1 tsp paprika

  • vegetable oil for frying

  • 1 tbsp butter for serving

  • flat-leaf parsley for serving

Method

  1. Step 1

    Toss chicken in buttermilk, cover and refrigerate for a few hours or overnight. Heat oven to 190C. Brush corn cobs with olive oil, wrap in foil and bake for 30 minutes or until corn is tender.

  2. Step 2

    Place flour, salt, cayenne and paprika in a paper or plastic bag. Drain chicken and add two pieces at a time to the bag, shakewell and remove, shaking off excess, until all chicken pieces are coated.

  3. Step 3

    Pour oil into a heavy-based fry pan to one centimetre deep and slowly heat until a bit of bread added turns golden brown in about 30 seconds. Add chicken (skin-side down) two pieces at a time and fry for four or five minutes until well browned. Turn and cook other side for one minute, then remove to a baking tray lined with baking paper. Continue until all chicken is fried.

  4. Step 4

    Bake chicken in the oven for 15 minutes or until cooked through.

  5. Step 5

    To serve, unwrap corn, trim off ends and cut each cob into three or four rounds. Top corn with dabs of butter and serve with a pile-up of fried chicken and parsley.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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Original URL: https://www.smh.com.au/goodfood/recipes/fried-buttermilk-chicken-and-corn-20111019-29uer.html