Crispy and juicy fried chicken … comfort food at its very best!
I’ve prepared fried chicken in so many different ways, but this recipe is a firm favourite. It takes a little effort … the marinating in buttermilk … the dredging in seasoned flour and crushed cornflakes … the deep frying in batches … the final baking in the oven … then the disposing of the oil … and the cleaning thereafter … but every bite is absolutely worth so much more than the effort.
I still fondly remember the excitement as a child when homemade fried chicken and thickly sliced potato chips was on the menu for Sunday lunch. My grandmother marinated her chicken in a mixture of spices and evaporated milk. To this day, I regret the fact that I didn’t take more note of how she prepared this much-loved dish. Instead, this recipe uses buttermilk to marinate and tenderise the chicken.
For best results, I recommend that you marinate it overnight. The addition of crushed cornflakes to the seasoned flour provides that ultra crunchy and golden exterior. You can also increase the seasoning quantities according to your taste preference. Some of the spices will remain in the leftover flour mixture, and some will come off in the oil while frying, with the result that you might be left with a slightly milder flavour than you prefer.
Serve it with a side of crispy potato wedges and a salad of choice. Try Mauricia’s Purple Coleslaw, Mauricia’s Potato and Celery Salad or Mauricia’s Carrot, Pineapple and Mint Salad. All are perfect additions to this finger-licking good chicken.