500mlMilk mixed with 1.5 tablespoon Lemon Juice (Set aside)
Tray
2tablespoonOil
1tablespoonButter
Coating
200gPlain Flour
⅔tablespoonSalt
½tablespoondried Thyme
½tablespoondried Basil
⅓tablespoondried Oregano
1tablespoonCelery Salt
1tablespoonBlack Pepper
1tablespoondried Mustard
4tablespoonPaprika
2tablespoonGarlic Salt
1tablespoonground Ginger
3tablespoonWhite Pepper
Instructions
Place buttermilk mix in a large bowl. Marinade the chicken in the mix for 1 hour.
Preheat oven to Gas Mark 3/175 degrees C.
Place the butter and oil on a large baking tray. Place in the oven for a few minutes until the butter is just melted. Remove and tip the tray to spread the oil and butter all over.
Drain the chicken of excess marinade using a colander.
Place flour and dry ingredients in a shallow plate and mix. Place half in a large ziplock bag. Transfer half the chicken into the ziplock bag, seal in air so it is puffed like a balloon, then shake to coat the chicken in the seasoning. Press through the bag so the coating is firmly stuck onto the chicken. Place the chicken onto the baking tray. Place the remaining coating into the ziplock bag and repeat with remaining chicken.
Spray with spray oil. Add the chicken to the baking tray and bake for 30 - 40 minutes, turning midway.