Shallow Fried Chicken

Another simple recipe I discovered after the tragic loss of my deep fat fryer. Crispy fried chicken is one of lifes pleasures and this recipe is both easy and very tasty.

You will need:
6 Chicken legs (separated into thighs and drumsticks)
2pt Of buttermilk (alternatively add a couple of tablespoons of white vinegar to ordinary milk)
300g Plain flour
4tsp Salt
2tsp Black pepper
1tsp Cayenne pepper
Plenty of oil for frying (should be about 1 inch up the side of the pan)

Method:
1. Add the chicken and buttermilk to a large bowl, cover and allow to stand in the fridge for at least 8 hours.
2. In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne.
3. Remove the chicken from the buttermilk, gently shaking off any excess and drop into the resealable bag. Do this in batches so you do not over load the bag.
4. Shake the bag until the chicken is coated completely. Transfer the chicken to grill racks, pressing the coating to ensure it has properly adhered to the chicken.
5. Pour approximately 1 inch of oil into a large pan and bring to a medium/high heat. Add the chicken to the pan in small batches and fry for 20 - 25 minutes. Do not overload the pan.
6. Line the grill racks with paper towels and drain the chicken. Continue frying in small batches until all the chicken is cooked.

Notes:
Use the left over seasoned flour to make a simple gravy by stirring into some melted butter to make a roux, cooking out the flour on a low/medium heat and then thinning it out to the desired consistency using chicken stock.