James Tanner brings us a great midweek meal and a tasty way to enjoy chicken. A bit like a takeaway bucket of chicken pieces, everyone can dive in and it's great to share.
Best enjoyed with some corn on the cob and James' easy homemade coleslaw (or you can just buy a pot).
8 chicken pieces (thighs or drumsticks whatever you like)
1 1/2 l water
3 tbsp salt (for soaking)
1 egg, beaten
1 tsp smoked paprika
1 tbsp mixed dried herbs
1 tbsp salt
1 tsp black pepper
Soybean oil for frying
Allow chicken to soak in salted water for a half hour (please note, we are not washing the chicken, simply soaking!)
Mix egg and milk in a bowl. In another bowl mix the flour, paprika, salt, and pepper.
Preheat oven to 200C/gas 5 and place a good splash of oil in a large non-stick frying pan set on medium.
Dry chicken with paper towels. Dredge in flour mixture, place in the milk/egg mixture and then back to flour mixture. Do this one piece at a time, making sure that there is total coverage over entire surface of chicken in each step.
Fry a few pieces of chicken at a time in the pan and colour all over. Place on a baking tray and cook for around 20 minutes, turning occasionally. As always with chicken, check the middle of a large piece that the juices run clear. Allow to drain on paper towels when cooking is completed.
300g shredded white cabbage
100g carrot, shredded
1 tbsp caster sugar
1/2 tsp salt
1/2 tsp pepper
60ml buttermilk (optional)
1 1/2 tbsp white vinegar
2 1/2 tbsp. lemon juice
Combine the cabbage and carrots in a large salad bowl.
Mix remaining ingredients together and combine thoroughly.
Pour liquid ingredients over cabbage and carrots and stir.
Refrigerate for at least two hours before serving (overnight is better). Stir well before serving.
4 x corn cobs, husks removed top and tailed and cut in half,
1 x tbsp butter
For the corn on the cob simply cook in boiling salted water for 10 minutes until slightly tender and finish by colouring up on the hot cha grill so slightly blackened.