Southern Fried Chicken

Everybody loves fried chicken, don't they? But maybe the 'fried' bit puts them off. In this recipe, the chicken is briefly fried, and then finished off in the oven. It's delicious and easy.

Place the chicken pieces in a freezer bag and add enough buttermilk (or whey if you can't get buttermilk) to cover. Massage the bag so all the chicken is moistened and place in the fridge for at least four hours.

When the marinading has finished, mix all the dry ingredients in a bowl. Add the chicken pieces and squeeze the flour mixture onto them so you get a good thick coating. Leave to dry out on a wire rack for half an hour or so - this helps stop the coating from falling off during cooking.

Preheat your oven to 230°C (446°F). Heat the oil to very hot (not quite bubbling!) and carefully lower the chicken pieces into it. Cook until golden, about 5 minutes. Remove from pan and place on a foil-lined baking sheet. Put in the oven and bake for about 20 minutes.

Remove the chicken from the oven and test for donenes. You can do this by inserting a thermometer into the centre of the chicken (but not touching the bone). Health authorities would have you believe it must be 75°C (165°F). If you don't have a thermometer, insert a skewer into the chicken. If the juices run golden and clear, it's done. If they're a bit pink, cook for a few more minutes.

Serve with french fries, ranch dressing and maybe some token salad if you like.