1.5 kgsmall chicken pieces, such as drumsticks and thighs, skin on2 tbspsweet paprika1 tbsp eachfinely ground white and black pepper500 ml(2 cups) buttermilkFor deep-frying:vegetable oil500 gmplain flour80 gmcornflour350 gmfine white breadcrumbsTo serve:limes, halved
Place chicken in a non-reactive dish, season well with paprika, peppers and sea salt, add buttermilk, turn to coat, then marinate for at least 15 minutes, bringing chicken to room temperature.
Meanwhile, preheat oil in a deep-fryer or large deep-sided saucepan to 180C. Combine flours and breadcrumbs in a plastic bag, then drain chicken (discard marinade) and add to bag. Shake well to coat, stand for 5 minutes, then remove from bag, pressing in excess crumbs.
Deep-fry chicken in small batches to regulate the temperature of the oil until chicken is golden and cooked through (8-10 minutes for drumsticks, 10-12 minutes for thighs). Drain on absorbent paper, season with sea salt and serve with lime.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.