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500 ml LANCEWOOD® Buttermilk – shake well before opening
1 clove garlic, crushed
Salt & freshly ground black pepper to taste
8 chicken portions – thighs and drumsticks or 500 g chicken breasts, cut into strips
250 ml flour seasoned with either one of the following; 30 ml curry powder, 30 ml barbeque spice or
15 ml cayenne pepper
Oil for frying
Sweet chilli sauce
Mix the buttermilk, garlic and seasoning together. Cover the chicken in the buttermilk and leave to marinade for 3 - 4 hours or preferably overnight. Remove from the marinade and shake off extra marinade. Season the flour to your liking with any one of the variations given and dip the chicken into the flour until it is covered completely. Leave to stand for 10 minutes. Meanwhile heat the oil. Dust with a bit more flour if necessary. Deep fry the chicken until golden and cooked through. Drain on absorbent paper and serve with fries, coleslaw and sweet chilli sauce.
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