- 1.8kg (4lb) free-range chicken, cut into 8-10 pieces, rinsed and patted dry, skin on or off
- 2 x 284ml cartons buttermilk
- 100g (4oz) stale dried breadcrumbs
- 1tsp smoked paprika
- ¼tsp each garlic salt and celery salt
- ½tsp cayenne pepper (optional)
- ½tsp dried thyme
- 50g (2oz) Parmesan, finely grated
- you will need
- baking sheet lined with baking parchment
Place the chicken in a large bowl, pour over the buttermilk and toss it all together until the chicken is coated. Cover with clingfilm and leave for 4 hours or overnight.
Heat the oven to 200C, 180C fan, 400F, gas 6. Place the breadcrumbs in a bowl and mix together with the paprika, garlic salt, celery salt, cayenne pepper (if using), thyme and Parmesan, plus a good pinch of salt and a grinding of black pepper.
Working with one piece at a time, remove the chicken from the buttermilk, letting the excess drip back into the bowl, and roll in the breadcrumb mixture, turning to coat evenly. Place the coated chicken on the prepared baking sheet. Repeat with the remaining pieces, then bake for 35 minutes, until golden brown and crunchy. Serve with roast potatoes (see below), and stir-fried mangetout, sugar snap peas and green beans.
Roast potato recipe Peel and quarter 1kg (2lb 4oz) floury potatoes, place in a saucepan and cover with water. Bring to the boil and cook for 3 to 4 minutes. Drain and let the potatoes steam dry. Place in a shallow roasting tin with 2tbsp sunflower oil, 2 red peppers, roughly chopped, 4 garlic cloves in their skins and 2 sprigs fresh rosemary. Add a pinch of salt and toss well. Roast in the oven with the chicken for 35 minutes or until golden and the pepper is very tender.