INGREDIENTS:
9 chicken pieces (meat boutique thighs, drumsticks, wings)
500 mil butter milk
100 grams flour
50 grams of corn-flour
2 x teaspoons dried ground oregano
2 x teaspoons of chilli powder
2 x teaspoons dried basil
2 x teaspoons marjoram
2 x teaspoons of ground white pepper
4 x teaspoons of salt
2x table spoons of paprika (sweet)
2 x table spoons of the smoked paprika
2 x teaspoons of onion salt
2 x teaspoons of garlic powder.
METHOD:
Place the chicken in the buttermilk and refrigerate for up to 12 hours. Mix together all the dried ingredients in a bowl. Removed the chicken and shake off as much as the buttermilk as possible, toss the chicken into your dry mixed bowl until thoroughly coated, tossing and turning. Heat a large frying pan with a glug of vegetable oil! Brown off all the chicken pieces until golden. Place your sealed chicken into a pre-heated oven at 180 degrees Celsius leaving to cook for 30 minutes. Once cooked place the chicken pieces in a basket and server with some fresh coleslaw for a perfect summer afternoon garden snack.
