Recipe courtesy of Tom Kerridge
Episode: Outdoor Food
13 hr 20 min
(includes marinating time)
1 hr 20 min
4 servings


  • 9 chicken pieces, such as thighs, drumsticks and breasts
  • 2 1/4 cups buttermilk
  • 3 1/2 ounces all-purpose flour
  • 2 tablespoons smoked paprika
  • 2 tablespoons sweet paprika
  • 4 teaspoons table salt
  • 2 teaspoons dried basil
  • 2 teaspoons chile powder
  • 1 3/4 ounces cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons dried marjoram
  • 2 teaspoons onion salt
  • 2 teaspoons ground dried oregano
  • 2 teaspoons ground dried sage
  • 2 teaspoons ground white pepper
  • Oil, for shallow frying
  • Coleslaw, for serving


Place the chicken in a large bowl or container, cover with the buttermilk and refrigerate for 12 hours.

Preheat the oven to 375 degrees F. Mix together the flour, smoked paprika, sweet paprika, salt, basil, chile powder, cornstarch, garlic powder, marjoram, onion salt, oregano, sage and white pepper in a large bowl or baking dish.

Heat some oil in a large frying pan over medium to low heat. Working with one piece of chicken at a time, remove the chicken from the buttermilk, shake off any excess and roll in the flour mixture. Fry the chicken, 2 or 3 pieces at a time, until golden and cooked through, 6 to 7 minutes a side. Drain on paper towels, then transfer to a baking sheet and bake for 15 minutes.

Serve the chicken in a basket with some coleslaw.

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