Buttermilk Fried Chicken

Method

1. Marinate chicken in buttermilk and salt for 4–12 hours in fridge.
2. Combine flours and spices; drizzle 2 tbsp marinade into flour and rub to create craggy bits.
3. Coat chicken firmly.
4. Fry in batches in oil at 170–175°C, roughly 6–9 minutes depending on thickness, until golden and centre reaches 75°C.
5. Drain on a rack.