Have a finger-licking meal with this buttermilk fried chicken recipe for two

Ingredients (Serves 2)

• 600ml buttermilk

• 4 – 6 bone-in chicken thighs, skinned

• 1 red onion, sliced and separated into rings

• 175g plain flour

• 1 tbsp baking powder

• 1 tsp mustard powder

• 1 tsp garlic powder

• 1 tsp celery salt

• 1 tsp smoked paprika

• 100ml cold-pressed rapeseed oil

• Approx. 400ml sunflower oil

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Method

1 Marinate the chicken either the night before or first thing in the morning. Stir 2 tsp of salt into the buttermilk and submerge the chicken and onions. The onions flavour the marinade, but as a bonus, will also give you incredibly tasty onion rings. If that’s something you fancy, carefully peel away the inner membrane from each ring before adding to the buttermilk.

2 Mix the flour with the baking powder, mustard and garlic powders, celery salt and paprika until evenly mixed. Wipe off most of the buttermilk marinade with your fingers, then coat in the seasoned flour, shaking off any excess.

3 Pour the rapeseed oil into a deep cast iron frying pan or sauté pan, then supplement with enough sunflower oil to come 2cm up the side of the pan. Heat the oil to 170c, then add the chicken in a single layer and put on the lid. Turn the heat right down and cook for 8 mins.

4 Uncover the pan, turn the chicken over and fry for a further 8 mins, before increasing the heat and turning them over again for a final 2 minutes.

5 Transfer the chicken to a sieve and leave to drip over a bowl while you cook the onion rings. Increase the heat under the oil and dust the rings in the same seasoned flour mixture. Fry in a single layer for 2 minutes on each side or until crisp and golden. Blot on kitchen paper and the serve with the chicken and a tasty dip of your choice.

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Find it in Hampshire

• Onions - Sunnyfields, Totton; 02380 861266; sunnyfields.co.uk

• Chicken - Noah’s Ark Farm, New Milton; 01425 638079; noahsarkfarm.co.uk

• Rapeseed oil - Pratt’s Food, Andover; 07760 122815; prattsfood.co.uk

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