Ingredients

  • 1 1/4 cups buttermilk (300 milliliters)
  • 4 teaspoons of paprika
  • 2 teaspoons of cayenne
  • 2 teaspoons of garlic powder
  • 1 1/4 cups flour (150g)
  • 4 chicken legs
  • 4 chicken thighs
  • For the cornbread: 1 3/4 sticks of butter (200g), 1/2 cup sugar (100 grams + a little extra, 1 3/4 tablespoon honey (25 milliliters), 3 eggs + 1 egg yolk, 1 1/4 cups fine polenta (200g), 1 3/4 cups plain flour (200g), 3/4 cup double cream (175 milliliters)
  • For the creamed corn: 8 ears of fresh corn, a knob of butter, 1 onion, 1/2 cup double cream (100 milliliters), a few spring onions (sliced), vegetable oil for deep frying

Steps

  1. Mix the buttermilk with half of the paprika, cayenne and garlic powder.
  2. Mix the flour with the remaining paprika, cayenne and garlic powder.
  3. Season the buttermilk and the flour mixtures with a generous pinch of salt.
  4. Marinate the chicken pieces in the buttermilk mixture for at least 2 hours.
  5. Preheat the oven to 350°F (180°C).
  6. Cream the butter, sugar and the honey until fluffy and light.
  7. Add the eggs slowly whilst continuing to whisk, then beat in the cornmeal and the flour.
  8. Pour in the double cream and mix until smooth.
  9. Spread the mixture evenly into a baking tray lined with greaseproof paper.
  10. Bake in the oven for 15 minutes, until golden brown and firm.
  11. Preheat a deep fat fryer or a pan of oil to 350°F (180°C)., never leaving it unattended.
  12. Dredge the chicken in the seasoned flour.
  13. Fry the chicken for about 5 minutes, until golden brown all over.
  14. Transfer to a baking tray and finish in the oven for 10-15 minutes until cooked through.
  15. Remove the corn kernels from the cob and dice the onion.
  16. Heat the butter in a pan until frothing.
  17. Fry the onion before adding the corn.
  18. Pour in a splash of water and cover the pan to cook for 10 minutes.
  19. Add the cream and simmer for 5 minutes to thicken the sauce then season well.
  20. Stir through the spring onion just before serving.
  21. Serve everything in separate dishes and let everyone dig in.