Introduction
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.
Ingredients
- 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.
Comfort Food
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
Step 1
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.
Step 2
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.
Step 3
Take a piece of chicken and let the excess buttermilk drip off and roll around in the spice and breadcrumb mix.
Step 4
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.
Step 5
When they are all cooked, put the pieces onto a lined baking tray and cook for about 15 minutes until crispy.
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