30 chicken legs, cut into thighs
900g plain flour
14g black pepper
24g baking powder
1. Preheat a fryer to 170°c
2. Place the chicken in a large bowl with the buttermilk and leave to marinate for up 4 hours.
3. Mix all the dry ingredients together in a large bowl. Shake off excess buttermilk from the chicken and coat well in the seasoned flour.
4. Place chicken in fryer baskets in batches cook until core temperature is 75°c or above.
5. Serve chicken in a basket 3 to a portion.