About this Recipe
Chicken in a basket was a thing of the seventies – typical pub food. In our pub, I was seven at the time, I would often help to serve the meals on Sundays. This meant I was in the kitchen a lot and able to taste a few bits here and there. Chicken bits, was one of my favourites.
- 8-9 chicken pieces of your choice
- 500ml/19fl oz Buttermilk
- 100g/31/2 oz plain flour (sifted)
- 50g/1 3/4 oz cornflour
- 2 tsp dried oregano
- 2 tsp chilli powder
- 2 tsp ground dried sage
- 2 tsp dried basil
- 2 tsp dried marjoram
- 2 tsp white pepper
- 4 tsp table salt
- 2 tsp sweet paprika
- 3 tsp smoked paprika
- 2 tsp onion salt
- 2 tsp garlic powder
- Oil for shallow frying
You can make this vegan with tofu or vegan meat, if you marinate the tofu, the flavour is more intensive. I tend to marinate Mediterranean with olive oil, fresh thyme, fresh oregano, salt, pepper, and a little white wine vinegar.
I wouldn´t call this really nutritious food, although it does have protein. But you wouldn´t or you shouldn´t make them every day. You can make the dish vegetarian by using marinated rustic torn pieces of tofu or tempeh instead of chicken. It´s comfort food for remeniscing.
Step by Step Instructions
Pour the buttermilk into a bowl that fits the chicken pieces and marinate them in it for about 12 hours or overnight in the fridge.
Mix the dried spices with the flour, or you can make your own breadcrumbs from some tasty bread. Put these on a plate or a shallow dish.
Take a piece of chicken and let the excess buttermilk drip off and roll around in the spice and breadcrumb mix.
Heat a large coated frying pan over a medium heat and add a good couple of glugs of oil. It is better to take your time here and keep the fried chicken pieces warm rather than crowd the pan.
When they are all cooked, put the pieces onto a lined baking tray and cook for about 15 minutes until crispy.