Homemade fried chicken just like you get in a bucket! Theo uses a whole chicken to get a variety of pieces but you can simply buy chicken pieces from the supermarket if you prefer.
1 egg (any size)
500 ml/2 cups whole/full-fat milk
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon ground turmeric
2 tablespoons dried mixed herbs
1 chicken, jointed (drumsticks, thighs, wings, breasts)
290 g/2 cups plain/all-purpose flour
100g/1 cup cornflour/cornstarch
500 ml/2 cups vegetable oil, for deep frying
1 tablespoon sea salt flakes
Put the egg and milk in a large mixing bowl and whisk in the cayenne, paprika, turmeric and dried herbs. Add the chicken and make sure it is all submerged. Cover and leave to marinate in the fridge for at least 1 hour, or preferably overnight.
Preheat the oven to 180°C fan/200°C/400°F/gas 6.
Mix the flour and cornflour together in a separate large bowl.
When you are ready to start cooking, heat the vegetable oil in a large heavy-based pan until it starts to shimmer. Shake off the excess marinade from the chicken pieces and drop them in the bowl of flour to coat. Fry the chicken pieces in the hot oil for 8 minutes, turning halfway through cooking. Place the chicken pieces on a wire rack set on a baking sheet (you may have to do this in batches) and then transfer to the preheated oven to bake for 40 minutes, or until the juices run clear when pierced with a knife.
As soon as the chicken comes out of the oven season generously with salt flakes and let cool for 5 minutes.
Serve the hot crispy fried chicken with corn-on-the-cob, BBQ baked beans and chips, alongside plenty of paper napkins and cold drinks.