Best Fried Chicken, Roasted Corn, Balsamic Vine Tomato & Chillies…..

Directions

Whisk together buttermilk, mustard, salt pepper and cayenne in a bowl and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator for a minimum of 2 hours or overnight.

Combine the flour, baking powder, garlic powder, celery salt, dried herbs and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.

When you are ready to start cooking, gently steam or boil the prepared corn cobs until tender, preheat your oven to 180c. Drain the cobs, massage in a little oil and butter, and roast along with the vine tomatoes and a handful of red and yellow chillies, seasoning well in a ceramic oven dish for 30 minutes until the corns are golden and the tomatoes are juicy and tender.

Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When the oil is hot, fry chicken in batches until golden brown and the juices run clear, turning chicken to brown evenly.

A great dish to share, stacked up on a large warmed platter with a sprinkling of ripped parsley and a freshly made mayo dip and don't forget a bucket of ice cold beers.