Shallow fried chicken

6 chicken legs, separated into thighs and drumsticks 

600ml (2 pt) buttermilk 

300g plain flour 

4 teaspoons salt 

2 teaspoons black pepper 

1 teaspoon cayenne pepper 

oil for frying 

Directions to Prepare
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Add the chicken and buttermilk to a large bowl, cover and allow to stand in the fridge for at least 8 hours.

In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne.

Remove the chicken from the buttermilk, gently shaking off any excess. Drop into the resealable bag. Do this in batches so you do not over load the bag.

Shake the bag until the chicken is coated completely. Transfer the chicken to grill racks, pressing the coating to ensure it has properly adhered to the chicken.

Pour approximately 25mm (1 in) of oil into a large pan and bring to a medium/high heat. Add the chicken to the pan in small batches and fry for 20 to 25 minutes. Do not overload the pan.

Line the grill racks with paper towels and drain the chicken. Continue frying in small batches until all the chicken is cooked.