Your guilty-pleasure, late-night snack, minus the guilt, in nine easy steps.

Let’s be honest, fried chicken is one of those things that’s almost always good, but making it yourself has the benefit of allowing you to be sure of the provenance of the meat. Where fast-food restaurants tend to rely on pressure fryers for a juicy result, at home I brine the meat first using buttermilk – its slight acidity will also have a tenderising effect. Double win.

Prep 5 min

Marinate 4 hr+
Cook 40 min

Serves 2-3 Continue reading…
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