There’s a baked fried chicken on my website that I did for the BBC, and it’s delicious. But if you want the ultimate southern fried chicken, this is the one. It needs a bit of work and a deep-fat fryer. Here’s the full recipe.
Marinate overnight in buttermilk with loads of seasoning. I use boneless, skinless chicken thighs.
The secret ingredient in the coating is tapioca starch, mixed with cornflour, plain flour and lots of paprika.
Use a deep-fat fryer. I’m 58 and have always been terrified of frying! The joy of a fryer is that it holds the temperature for you. Mine is set to 180°C. Don’t overcrowd it: I do four pieces at a time, for about two and a half minutes.
Check every piece. Drain on paper and probe each one. 75°C is your magic number. If any are under, pop them in the oven for a couple of minutes to finish.
We went full American with proper crispy potato skins filled with cheese and bacon, topped with sour cream, and iceberg lettuce with ranch dressing. Not good for the waistline!