I think it's safe to say that Stephen and I are connoisseurs when it comes to Southern fried chicken. We both worked at KFC during our teens as cooks (amongst other things), and were very good at our jobs; and recently we had a bit of an education in fried chicken when we went to New Orleans.
I did enjoy the fried chicken we tried in the US, but I didn't enjoy the nauseating, ill feeling that I took home with me from all the oil, so when Stephen showed me a recipe for fried chicken in Bill's Basics I got a little excited. Bill Granger is particularly skilled at creating healthier versions of indulgent recipes, and his fried chicken is no exception: mildly spiced and marinated in buttermilk, the chicken is then crumbed and baked in the oven. Of course, we completely ruined the improved nutritional value by serving the chicken with mashed potato and coleslaw, but we felt it added an authentic touch, and it was definitely delicious!
Adapted from Bill's Basics by Bill Granger
1 1/2 cups buttermilk
1 tsp ground sea salt
1 tsp ground ginger
1 tsp turmeric
2 tsp ground coriander
3 tsp sweet paprika
12 chicken pieces (we used drumsticks and thighs)
2 1/2 cups white breadcrumbs
1. Combine the buttermilk, salt, ginger, turmeric, half the coriander and half the paprika in a large bowl. Add the chicken and toss to coat. Marinate for at least 4 hours (the longer the better).
2. Preheat the oven to 190 degrees Celsius. Take the chicken from the fridge and brush a large baking tray with olive oil. Mix the breadcrumbs with the rest of the spices and a little salt and pepper. Drain the chicken, coat evenly in the breadcrumbs and place on the tray.
3. Bake in the oven for 40 - 45 minutes until golden brown and cooked through.
4. Serve with mashed potato mixed with bacon and onion, and homemade coleslaw.