1 Maggi or other vegetable stock cube ½tsp chilli powder 50g roasted peanuts, finely chopped, to garnish For the dredge if making golden nuggets: 80g rice flour 40g rice cereal (e.g. Rice Krispies), blitzed in a food processor or finely crushed 20g panko breadcrumbs Method: 1. To make the brine, mix the buttermilk with the garlic powder, onion powder, paprika and salt in a large bowl. Add the chicken and mix well to coat in the brine, then cover and marinate for at least two hours and up to 12 hours in the fridge. 2. For chicken tenders or nuggets, preheat the oil in a deep-fat fryer to 165˚C or heat the oil in a deep saucepan over a low–medium heat to 165˚C. 3. For chicken wings or legs and drumsticks, preheat the oil in a deep-fat fryer to 140˚C or heat the oil in a deep saucepan over a low heat to 140˚C.
4. To dredge the chicken, mix all your chosen dredge ingredients together in a large bowl. Using tongs, dip the chicken pieces into the dredge, moving them around to coat very well. 5. To cook tenders or nuggets, carefully move the pieces from the dredge into the hot oil, working in batches. Fry for four to five minutes until golden brown and cooked through. Drain on kitchen paper, season and serve. 6. To cook wings or legs or drumsticks, carefully move the pieces from the dredge into the hot oil, working in batches. Fry for 12–15 minutes, turning a few times during cooking to make sure the coating is browning evenly. When golden brown and cooked through (the interior temperature of chicken should be above 72˚C when measured with a meat thermometer, or insert the tip of a knife or skewer into the thickest part; the juices will run clear if it is cooked – if you see any trace of pink, carry on frying or, if they are well browned on the outside, transfer to a foil-lined baking tray and cook for a further 10 minutes in an oven preheated to 195˚C/175˚C fan/Gas 5), drain on kitchen paper, season and rest for five minutes before serving.
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