Buttermilk Fried Chicken

* recipe from Donna Hay

Ingredients:
2 tbsp sweet paprika
1 tbsp fennel seeds, crushed
8 x 125g chicken thigh fillets, trimmed
2 cups (500ml) buttermilk
2 cups (300g) plain flour
1 tbsp baking powder
2 tsp sea salt flakes
1/2 tsp black pepper

How to Make:
1, Place paprika and fennel sees in a large bowl and mix to combine. Add chicken and toss to coat. Add buttermilk, mox to combine and refridgerate for at least 30 min.

2. Fill a large saucepan with oil over medium high heat until temperature reaches 180'C.

3. While oil is heating, place four, baking powder, salt and pepper on a large tray and toss to combine. [You can add combine in a ziploc bag and put chicken inside. Seal and shake to coat the chicken]

4. Remove chicken from the buttermilk mixture, allowing excess liquid to drip off. Place chicken on tray with flour and coat evenly.

5. Deep fry the coated chickedn in batches for 5-6 min or until golden. Drain oil on paper towel and keep warm. Sprinkle with extra sea salt flakes and serve.

Enjoy with your favourite beer!