This was based on the Tom Kerridge recipe on BBC Food Tom's fried chicken in a basket.
boneless chicken thighs - enough for a couple each
carton buttermilk
100 g flour
50g cornflour
spice mixture: choose from garlic powder/salt, smoked paprika, normal paprika, chili powder, oregano, mixed herb, onion salt, dried sage; depending how salty your garlic and onion powders are, you may need to add some salt. You can vary the spices to your taste - eg garam masala, 5 spice, ras el hanout...
olive oil
Soak the chicken in buttermilk for several hours.
Mix together the flour and spices in a bowl.
When you're ready to cook, take the chicken out of the buttermilk - you can re-use it once if you freeze it now. Shake off the excess buttermilk, then coat the chicken pieces in the spiced flour.
Shallow fry the chicken pieces in hot oil for a few minutes each side until almost done, then transfer to a baking tray.
Finish the chicken off in the oven to crisp up the coating and make sure it is cooked through.
