This is one of those recipes that I wasn’t actually planning on sharing on here but I had so many responses to my photograph that I shared on Instagram a little while ago that I thought I would.

As such it’s not a really specific recipe. More of a how to really. Quantities are adjustable depending on the amount you are cooking so this is just a guide.

I like fried chicken as much as most people although I’m not really one to buy a lot of fast food. I do on occasion of course buy something on the go, but not often and that’s mainly because I like experimenting and trying to recreate dishes at home.

This to me tastes as good as any fried chicken you will buy in a fast food restaurant and you will get the pleasure of knowing you made it yourself. I recommend you prep this the morning before you need it as the chicken needs to soak for about 6-8 hours or overnight.

First of all you will need your chicken about 500g ( I use boneless, skinless chicken thighs most of the time or chicken fillets )

Next you need about 400ml of buttermilk ( I rarely buy this but instead make my own using whole milk with 3 tsps of lemon juice added ) with a little salt and pepper. Place your chicken pieces into a large bowl and pour the buttermilk over. Cover and leave in the fridge for at least 6 hours or overnight. Don’t leave longer than 24 hours as the chicken will start to fall apart.

Remove from the fridge and leave for about 30 mins before the next step. While you wait prepare your other ingredients. Get two wide bowls and in one beat two eggs and in the other add 300g plain flour, 1 tablespoon of cracked black pepper, 1/2 tsp of salt ( I used lemon salt for a citrus kick ) and a tablespoon of fresh/dried mixed herbs – you could add spices or other herbs here but the salt and pepper needs to remain. Set up like a production line on a surface close to your hob.

Get a large frying pan and add about oil until about an inch deep. Place over a heat until hot and bubbling. Now dip each piece of chicken in the egg then roll into the flour before carefully putting into the oil ( use a slotted spoon for safety ..don’t be daft like me and use your hands ).

You will probably need to cook in small batches and turn after a few minutes so both sides are equally cooked and golden. If you have thin strips of chicken then you are only looking at a few minutes each side whereas chicken thighs may take between 10-15 minutes in total. Always check a piece to see if it’s completely cooked. Line a bowl with kitchen roll to soak up some of the excess oil them serve with homemade slaw, chips and salad, or in a wrap or with mash and BBQ beans.

This is one of our favourite dishes but we don’t cook it very often as it’s a bit indulgent but definitely a nice treat!