This is an easier and healthier way to get deliciously golden and crispy fried chicken, with all the glorious tenderness from using buttermilk in the marinade.
7 Farmdrop products in this recipe
Here's how you do it
Pour the buttermilk into a lidded dish or container large enough to marinade the chicken. Peel and finely grate the garlic. Add the chicken and turn to fully coat in the buttermilk. Marinade for at least 1 hour or overnight.
Mix the flour with the thyme, 1 teaspoon of salt and ½ teaspoon of black pepper in a shallow dish large enough to coat the chicken.
Whisk the eggs in a separate dish, again, large enough to dredge the chicken through.
Preheat your oven to 200°C/Gas 6. Place a large roasting dish on the top shelf of the oven to heat up.
Remove one chicken thigh from the buttermilk at a time and coat it first in the flour mix, then in the egg mix, then one more time in the flour mix, ensuring it has a thick coating.
Set aside on a dish or rack while you coat the remaining chicken pieces.
Pour the oil into the preheated roasting dish. Pop it back in the oven for 5 minutes to warm through. Once the oil is hot, place the chicken in the oil. Spoon a bit of the hot oil over the top of the chicken (or you can turn the chicken through the oil but you risk losing some of the coating).
Bake the chicken on the top shelf of the oven for 45 minutes or until golden, checking once or twice during cooking and spooning a little oil over the top to ensure even crispness.
Serve warm with wedges of lemon or a buttermilk dressing made by blending buttermilk with a pinch of salt and wild garlic or chives. For added flavour drop in a dash of Worcestershire sauce, mustard and Tabasco.
Recipe by Rachel De Thample
3 garlic cloves
4 chicken thighs
300g self-raising flour (or plain white flour with 2 tsp baking powder)