As we approach the end of 2020, universally accepted as the year that can absolutely do one, I felt that it warranted a profound and meaningful post full of reflections and learnings.

I also realised that I really had nothing to say. What could I share that would add a little light to the perennial darkness of this year? I’m not saying that there aren’t those out there that can bring you hope and light, I’m just saying that a sarcastic, nihilistic, over-anxious ginger is probably not your best bet.

And so…

This one is from the very talented Dave Holder, but beware, he may make you fat.

Ingredients

• 1 Chicken, or a load of chicken thighs. Bone in is preferable, but you could go boneless.

For the Marinade

• 1 small carton of buttermilk. 
• 1 egg
• Hot sauce of your choosing – I prefer Sriracha
• Salt / pepper
• 1tbsp smoked Paprika
• 1 tbsp garlic powder
• 1tbsp dried Tarragon (optional, but I loves it)
• 1 tsp dried chili flakes (optional)

For the Flour

• 100g plain flour
• 100g cornflour
• Salt / pepper
• 1 tbsp smoked Paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder (optional)
• 1 tsp dried chilli flakes 

Method:

Whisk together the buttermilk, salt, pepper, spices, hot sauce and egg together in a large  bowl. It should be nice and pink, depending on how much hot sauce you put in. I like to aim for that sunset colour you get on a crisp November evening.

 Place the chicken in the bowl and cover completely, massaging  in to all of the nooks and crannies. Really get in there and don’t be shy – it loves it.  Take some cling film and cover the chicken – press the film onto the chicken directly  so there isn’t an air gap. Clear some space in your fridge and leave it to chillout (ha!) over night. Remember not to touch your face or balls, and wash your hands whilst singing Build Me Up Buttercup, twice.

The next day, start by putting on some appropriate music. I like the Southern Gothic playlist on Spotify for that authentic, pure experience. 

Take the chicken out of the fridge, fling the cling film into the bin from the other side of the kitchen, and appreciate how awesome you are getting it in first time.

Casually grab a large plate or very large glass bowl and put in the flour and spices. Mix these all together and set next to the marinated chicken. Don’t throw the marinade away, as we’ll use it again in a sec. Take a piece of chicken, let some of the marinade drip off, then place in the flour mixture. Give it a little press so the seasoned flour adheres, and then place back in the marinade for a second dredge. Then back to the flour for a second coat. Leave it to one side to set up for about 10 mins so the coating dries a little. Repeat with all your other chicky pieces. 

Grab a large pot and fill it roughly  1/3rd of the way up, but no more than half way up, with veg oil or the equivalent for deep frying. Heat that up to 180 degrees whilst you wait for the chicken to relax. This is a great  time to drink some beer, or give Jen a foot rub. Or both. Note: If you don’t have a Jen, you can substitute this with a loved one, pet, or yourself.

Fry the chicks for about 6-8 mins in the oil, doing them in batches if you need. Once they’re done, pop them on a wire rack, and instantly add a pinch of salt. You can brush on some BBQ sauce at this point if you like. 

Eat all the chicken