I’ve always said that Spit and Roast buttermilk fried chicken is, quite possibly, the best fried chicken I’ve ever had in the UK. Alan and I had a street food phase were we went to venues where various purveyors of gorgeous street food congregated and indulged our epicurean tendencies.
It was a stroke of luck that I bought a copy of the Sunday Guardian when I did all those years ago, because they shared their recipe for their fried chicken. It certainly felt like I won the lottery! This recipe is inspired by Spit and Roast’s recipe for buttermilk fried chicken.
For the marinade:
- 8 – 12 pcs chicken thighs, deboned but with skin on
- 1 tbsp salt
- 1 tbsp ground black pepper
- 2 heaping tsp paprika (I like to use the sweet variety and not the smoked one)
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 287ml cups of buttermilk (in a pinch you can use Elmlee, use the single cream variety as it has more buttermilk content
For the dredge:
- 1 heaping tbsp salt
- 1 tbsp ground black pepper
- 2 heaping tsp paprika
- 200g plain flour
- 200g cornflour
The original Spit and Roast recipe calls for thigh and drumstick pieces. But I’ve found that using deboned thigh pieces makes for easier eating. I also keep the skin on because friend chicken skin is oh-so-delicious and the coating makes it so deliciously crispy! So anyway, here we go
- Debone your thigh pieces (you can use skinless, deboned thigh fillets but it makes for slightly drier fried chicken).
- In a ziplock bag combine the buttermilk, salt, black pepper, paprika, onion powder and garlic powder. Make sure everything is mixed well. I use the ziplock bag because it’s so much easier to massage the chicken pieces through the plastic. But, of course, you can always use a bowl that has a lid. Marinade the chicken for at least 4 hours but overnight always produces best results.
- When you’re ready to cook.the chicken, take the chicken out of the fridge. In a large bowl, combine all the dredge ingredients, making sure everything is well-incorporated.
- Dredge each chicken piece individually, making sure that when dredging you scoop flour onto each piece and they feel dry to the touch. Shake off the excess flour.
- Fried chicken is always best deep fried, but if you don’t have a deep-fat fryer or don’t want to deep fry your chicken, you can always shallow fry the chicken in a deep wok or a big frying pan. Fill the pan with 1 1/2 inch of oil. Spit and Roast suggest oil temperature of 150°C but if you don’t have a heat probe, you can test the heat with a piece of bread. If the piece of bread crackles in the oil, then it’s hot enough.
- Make sure you lay the chicken away from you when putting it in the oil (Safety first!). Fry the chicken for 10 to 12 minutes, turning 2 to 3 times to make sure everything is evenly and nicely browned.
If you’re frying a lot of chicken pieces, you can put the chicken pieces on kitchen paper in a pan so the excess oil is absorbed and put it in an oven preheated to 100°C to keep them warm and the s
I serve my fried chicken with gravy, coleslaw and cornbread. Enjoy!