Polenta-crusted chicken with cornbread

6 servings 800 kcal or less buttermilk chicken crispy chicken over an hour southern fried chicken

N/A

Source

Ingredients

8 skin-on chicken pieces (we used drumsticks and thighs)

200ml buttermilk (or regular milk if you can't find it)

100g polenta or cornmeal

100g self-raising flour

large pinch of paprika

large pinch of cayenne

100ml sunflower oil , for frying

coleslaw , to serve

oil , for greasing

200g polenta , cornmeal or polenta flour

100g plain flour

2 tsp baking powder

2 medium eggs

500ml buttermilk or natural yogurt

Method

If you have time, soak the chicken in the buttermilk (not regular milk) overnight. To make the cornbread, heat oven to 220C/200C fan/gas 7. Grease 6 holes of a muffin tin, or a special cornbread tin if you have one. Tip the dry ingredients into a bowl and separately beat the eggs with the buttermilk or yogurt. Pour over the dry ingredients and beat together to make a batter. Divide the batter between the holes and bake for 20 mins until puffed up. Remove the tin from the oven and leave to cool.

Put a rack in a roasting tin in the oven. Tip the polenta, flour and spices into a food bag with a generous pinch of salt and some pepper. Dip the chicken into the buttermilk, add a few pieces to the bag and shake to coat in the flour mixture, then place on a plate. Heat a decent puddle of oil in a large frying pan or wok and fry the chicken in batches until golden and crispy. When all the chicken has been fried, place it on the rack and bake for 30 mins until completely cooked through. Serve with the cornbread and some coleslaw.