Instructions

1. Marinate the Chicken: Whisk together the buttermilk, egg, and salt until the salt has dissolved. Add your chicken pieces and make sure they’re fully coated. Cover with plastic or beeswax wrap and refrigerate for at least 2 hours (overnight is even better!). 
2. Make the Coating: Mix all coating ingredients (flour, breadcrumbs, herbs, and spices) in a large bowl. For an extra-fine texture, blitz the mixture in a blender for 30–60 seconds. Transfer to a wide, shallow dish. 
3. Upgrade the Coating: To create an extra chunky, crunchy, crispy texture, mix about 3 tablespoons of the buttermilk mixture into the coating and mix it in using your fingers or a fork. The bumps and lumps in the mixture will create a thick, heavily textured coating once cooked!
4. Coat the Chicken: Remove chicken from the marinade and press firmly into the coating mix, making sure every surface is well-covered. 
5. Fry It Up: Heat the oil in a deep frying pan or pot to 180°C/350°F. Gently lower the chicken into the oil in batches (don’t overcrowd the pan). Let each piece cook for 2–3 minutes before turning to help the crust set. Continue frying for 6–8 minutes in total, or until golden and cooked through. 
6. Drain & Serve: Remove chicken from the oil and drain on paper towels. Serve with mash and gravy, chips, coleslaw or a crunchy green salad.