Yes, this is a fry-fest. And, no, there won't be a Heart
Foundation tick of approval. But serving it with a crisp and tangy
coleslaw must be a positive, right? Start this recipe at least four
2½ tbspsea salt1chicken, cut into 8 pieces on the bone200 mlbuttermilk, well shaken150 mlhot sauce, plus extra to serve100 gmcoarse polenta100 gm (2/3 cup)self-raising flour½ tspsmoked paprika, plus extra to servePinch of cayenne½ tspdried thymeVegetable oil or lard, for shallow-fryingThinly sliced spring onion and coleslaw, to serve
Stir salt and 1 litre water in a saucepan over
medium-high heat until salt dissolves, set aside to
cool, then refrigerate until chilled. Add chicken,
ensuring pieces are completely submerged and
refrigerate to brine for at least 2 hours.
Stir buttermilk and hot sauce in a bowl to
combine, drain chicken well, add to bowl, mix
to coat well, cover and refrigerate for 2 hours.
Combine polenta, flour, spices and dried thyme
in a large plastic snap-lock bag and season to
taste with salt. Drain chicken from buttermilk,
shake off excess and, working with a couple of
pieces at a time, add to bag, seal and shake to
coat well. Heat 3cm oil in a large deep frying pan
over medium heat until just shimmering, then
shallow-fry chicken, turning occasionally, until
golden brown (10-12 minutes). Drain on paper
towels, season to taste, scatter with spring
onion and extra paprika, and serve hot with
hot sauce and coleslaw.