Crispy Southern Fried Chicken

I have been wanting to try this recipe since I bought the magazine over a month ago. So, here it goes. I will try it tonight for dinner-

From DONNA HAY magazine Issue 44 p.113.

1x 1.5 kg whole chicken, jointed (Cut at each joint p.119 if you have this magazine)

2 cups (500ml) buttermilk

1/4 cup chopped chives

sea salt and cracked black pepper

1 1/2 cups (225g) plain (all purpose) flour

vegetable oil, for deep-frying

spicy salt

2 tablespoons sweet paprika

2 tablespoons dried mixed herbs

1 tablespooon brown sugar

1 tablespoon onion salt

2 teaspoons chilli powder

1 teaspoon celery salt

To make the spicy salt, place the paprika, mixed herbs, sugar, onion salt, chilli powder and celery salt in a bowl and mix well to combine.

set aside.

Place chicken, buttermilk, chives, salt and pepper in a bown and toss to coat. Cover and refigerate for 1 hour.

Preheat oven to 160 degrees C (320 degrees F).

Place the flour and spicy salt, reserving 1/4 cup of salt, in a bowl and mix well to combine.

Drain chicken and toss in the flour mixture shaking off any excess.

Heat oil in a larg, deep saucepan over medium heat unitl hot.

Cook chicken, in batches for 2-3 munutes or until golden and crispy.

Place on a baking tray and roast for 20-25 minutes or until cooked through.

Drain onabsorbent paper and sprinkle with the reserve spicy salt. (Serves 6)

Now I am inspired to cook.. migraine is going away and I need to head out to the grocery store for some buttermilk

some unsalted butter and eggs for those muffins I want to make.

Keep you posted for the rest of the day!

Enjoy your Saturday!