Buttermilk Fried Boneless Chicken

I love fried chicken but it can be an onerous job waiting for each batch to fry for 20 minutes in the hot oil. If you make it with boneless meat, it only takes about 5-7 minutes for each batch and you still get to enjoy the flaky, spiced buttermilk crust. Dark meat works best and you can leave the skin on or take it off depending on what you like. Use garlic, thyme and lemon zest ‘dry brine’ the night before to lock in the juices and heighten the flavour and then dip the chicken in the butt