Fried Chicken with Corn on the Cob

Step 1/7

• 12 chicken thighs
• 600 ml buttermilk

Add the pepper and salt to buttermilk, stir well then place the chicken thighs in, cover and chill in fridge for 2 hours to overnight.

Step 2/7

• 250 ml sunflower oil

Add the oil to a pan and heat on a high temperature until you can drop a cube of bread in and it browns after 30 seconds

Step 3/7

• 2 tsp cayenne pepper
• 2 tsp smoked paprika powder
• 1 tsp salt
• 2 tsp black peppercorns
• 350 g flour

Mix the flour and spices and put into a wide bowl

Step 4/7

Take the chicken out of the fridge, take each piece and coat in flour fully

Step 5/7

Fry the chicken for 25 minutes, turning over every 5 minutes

Step 6/7

• 4 sweet corn

Pour boiling water into a pan, add the corn on the cob, and bring to the boil. Then turn the heat down and simmer for a further 8 minutes