8 skin-on chicken pieces (You may use drumsticks and thighs)
200 ml buttermilk (or regular milk if you can’t find it)
100 g polenta or cornmeal
100 g self-raising flour
1 large pinch paprika or cayenne pepper
100 ml sunflower oil, for frying
Coleslaw, to serve
For the corn bread
oil, for greasing
200 g polenta, cornmeal or polenta flour
100 g plain flour
2 tsp baking powder
2 medium eggs
500 ml buttermilk or natural yoghurt
- If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yoghurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.
- Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.