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.
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
Mix the flour and spices and put into a wide bowl
Take the chicken out of the fridge, take each piece and coat in flour fully
Fry the chicken for 25 minutes, turning over every 5 minutes
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
Serve with sides of your choice and tuck in!!!