Mob Fried Chicken

Use a sharp knife to cut the chicken legs in half where the drumstick and thigh meet - you will be able to feel the two knuckle joints with your hands.

Put 1 tbsp of salt, 2 tsp of smoked paprika, 2 tsp of oregano, 2 tsp of garlic powder and 2 tsp of onion powder in a bowl along with the chicken pieces. Mix well so that they are all evenly coated. Leave at room temp for 30-45 minutes, depending on how much time you have.

Get your dredging station ready. Mix the remaining spices, salt, plain flour and cornflour in a bowl. In a separate bowl, crack in 1 egg, whisk and stir in the buttermilk. Have a baking tray ready for your coated chicken.

One by one, dip the chicken pieces into the buttermilk mixture, followed by the flour mixture. Make sure each piece is completely covered. Transfer to the tray.

Fill up the biggest, deep, heavy-bottomed saucepan you have half way with oil. Put on a medium heat to maintain a steady temperature and heat until simmering.

To test that the oil is ready, mix 1 tsp of the leftover buttermilk with the flour to make a craggy dough. Drop it into the oil and you are looking for it to brown, puff up and rise to the surface in a minute - any quicker and the oil is too hot.

Starting with a tester, fry the chicken in batches for around 12 minutes until super crispy - turn once halfway.

Check the first one to make sure the chicken is cooked through. If the chicken browns too quickly on the outside but isn’t cooked all the way through, you will need to turn the temperature down on the oil. If you have a thermometer you want it to be 160°C/ 320°F. The temperature will drop once the cold chicken goes in so keep adjusting the heat. Don’t cook more than 3 pieces at once.

Transfer the fried chicken to a wire rack over a tray lined with kitchen roll. Sprinkle with sea salt. M.F.C done.