Tenderise with care:

For tender chicken, place breasts between cling film and gently pound with a rolling pin to an even 2cm thickness. This ensures even cooking and juiciness.

Marinate for maximum flavour:

Marinate chicken in buttermilk for at least 4 hours, preferably overnight. This infuses flavour and tenderises the meat.

Season well:

In a bowl, combine flour with spices like cayenne pepper, garlic powder, smoked paprika, dried herbs, and a pinch of salt and pepper. This is your secret weapon for a flavourful crust.

Coat like a pro:

When ready to fry, remove the chicken from the buttermilk, shaking off any excess. Dip each piece into the seasoned flour mixture for an even coating. This maximises crunch and flavour.

Perfect frying temperature:

Fill a pan with 3 cm of oil and heat to 180 °c for a crispy exterior while keeping your chicken juicy.

Batch fry for perfection:

Fry in batches to avoid overcrowding. Cook each side for 5 minutes, until golden brown and cooked through. This ensures even heat distribution and prevents steaming.

Drain properly:

After cooking, remove the chicken from the oil and let it drain on paper towels. This step is essential to keep your chicken crispy, absorb excess oil and ensure a satisfying crunch.