Fried Chicken with Corn on the Cob

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• 6 chicken thighs
• 300 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.

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• 125 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

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• 1 tsp cayenne pepper
• 1 tsp smoked paprika powder
• ½ tsp salt
• 1 tsp black peppercorns
• 175 g flour

Mix the flour and spices and put into a wide bowl

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

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

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• 2 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

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Serve with sides of your choice and tuck in!!!