1 Place chicken in a large shallow dish. Add buttermilk. Gently toss to coat. Refrigerate, covered, for several hours, or overnight.
2 Combine flour, paprika, powders, salts and cayenne pepper in a bowl. Season with black pepper. Mix well.
3 Dip chicken pieces, one at a time, into flour mixture. Shake off any excess.
4 Heat oil in a large, deep frying pan over a medium to high heat. Add chicken in three batches. Cook for about 2 minutes on each side, or until lightly browned all over. Transfer to two greased wire racks. Sit each rack in a large oven tray.
5 Cook in a hot oven (200C) for 25 to 30 minutes, or until chicken is cooked.
6 Serve chicken with coleslaw and lemon wedges.New Idea Food Director Barb Northwood says: Fried chicken is a little indulgent, but you can cook it in the oven if you’re looking for a healthier option (see tip). The buttermilk helps to tenderise the chicken, so if you have the time, marinate overnight. Or you can use plain yoghurt instead. Adjust the seasonings to suit your taste, as this coating is not spicy.
For a healthier option, skip the deep-frying and place chicken on greased wire racks sitting over oven trays. Cook in a hot oven (200C) for 45 minutes, or until crisp and cooked through.
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