Growing up in Florida, we had fried chicken every week. Mum used to make up big batches and pop them in a Tupperware and off to the Drive Inn movies we would go. She had this old black cast iron pan she cooked with. Always wish I had that pan now. My recipie uses a fryer just as I like a regulated heat. Couldn’t be more simple. Enjoy!

5 chicken legs (leg & thigh) separated

250 ml buttermilk (or 200ml sour cream and 50 ml milk – worked fine for me)

400 g flour

spices – I find when making a flour dust you need to add extra spice so don’t be alarmed. I add about a tablespoon of each.


granulated garlic

italin herbs


1 tsp cayenne pepper

1 tsp salt

1 tsp fresh ground pepper


Set fryer temp to 170c

You will need 2 wide bowls. Add flour and spices tone ones and buttermilk to other.

Soak chicken in buttermilk for a few hours or overnight coating all over. When ready to cook add to spiced flour coating all over. Pop on a tray whilst you finish the rest of chicken,

Fry about 12-15 min. Drain on kitchen roll.

I check mine with a temp probe and when it reaches 70c it’s fully cooked. (I personally cook the first 4-5 under this as they go in oven to stay warm.. but not suggesting anyone do this). Always ensure chicken is cooked properly.