Ingredients
- 12 chicken drumsticks or thighs, skin on
- 2 cups buttermilk
- 1 teaspoon Tabasco
- Olive oil, for deep-frying
- 1 cup self-rising flour
- 2 tablespoons smoked paprika
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 2 teaspoons chopped thyme leaves
- 4 ears of corn, cut into chunks
- 3½ tablespoons unsalted butter
- 1 red chili, seeded and finely chopped
How to Make It
- Put the chicken pieces in a bowl. Mix together the buttermilk and Tabasco, pour it over the chicken and turn to mix together. Cover with plastic wrap and let marinate in the refrigerator for 8 hours or overnight.
- Drain the chicken pieces, reserving the buttermilk marinade in a shallow bowl. Heat the oven to 350°F. Heat 1½ inches of oil in a heavy pot over medium heat to 350°F, when a cube of bread browns in 60 seconds.
- While the oil is heating, mix the flour with the spices and herbs in a shallow bowl. Dip the first chicken piece in the buttermilk, shake off any excess, then coat it all over in the flour. Lower into the hot oil and fry 2 to 3 minutes until golden in color. As it is cooking, continue with the next piece, adding them to the pot in a clockwise direction so you know which will be finished first. As each piece is cooked, transfer to a baking sheet using a slotted spoon. When they are all cooked, place in the oven and bake 5 to 10 minutes, or until the coating is crisp and golden brown and the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife.
- Meanwhile, bring a large pot of water to a boil over high heat. Add the corn and return to a boil. Cook 4–5 minutes, then drain.
- Put the butter and chili in a bowl, season well with salt and pepper and mix together. Smear the cobs with the chili butter and serve with the chicken pieces.
