Buttermilk Fried Chicken

• 4 skinless chicken wings, thighs and/or drumsticks
• 85 g buttermilk

If you are using boneless pieces of chicken, you need to flatten them first. Cover a board with clingfilm, then place a chicken piece flat on top and cover with another layer of clingfilm. With a mallet or saucepan, flatten the chicken to a thickness of 5mm. Put the chicken pieces in a bowl and pour over the buttermilk. Refrigerate for 24 hours.

Remove the chicken from the buttermilk an