Tom Kerridge - Proper Pub Food - Chicken In A Basket

Tom at Home

I found a great chef.  His name is Tom Kerridge and has the only Pub in the United Kingdom with Two Michelin Stars.  He has a series on the cooking Channel called "Proper Pub Food".  This is his take on fried chicken.   I will try it the next time I do fried chicken.  Enjoy.

Ingredients

• 9 chicken pieces, such as thighs, drumsticks and breasts
• 2 1/4 cups buttermilk
• 3 1/2 ounces all-purpose flour
• 2 tablespoons smoked paprika
• 2 tablespoons sweet paprika
• 4 teaspoons table salt
• 2 teaspoons dried basil
• 2 teaspoons chile powder
• 1 3/4 ounces cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons dried marjoram
• 2 teaspoons onion salt
• 2 teaspoons ground dried oregano
• 2 teaspoons ground dried sage
• 2 teaspoons ground white pepper
• Oil, for shallow frying
• Coleslaw, for serving (see my recipe Archive - March 2013 - Michael Symon's Coleslaw)

Procedure

• Place the chicken in a large bowl or container, cover with the buttermilk and refrigerate for 12 hours. 
• Preheat the oven to 375 degrees F.  
• Mix together the flour, smoked paprika, sweet paprika, salt, basil, chile powder, cornstarch, garlic powder, marjoram, onion salt, oregano, sage and white pepper in a large bowl or baking dish. 
• Heat some oil in a large frying pan over medium to low heat.  Working with one piece of chicken at a time, remove the chicken from the buttermilk, shake off any excess and roll in the flour mixture.  Fry the chicken, 2 or 3 pieces at a time, until golden and cooked through, 6 to 7 minutes a side.  
• Drain on paper towels, then transfer to a baking sheet and bake for 15 minutes. 
• Serve the chicken in a basket with some coleslaw.