salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight. Preheat the oven to 200C/180C Fan ...

Add the chicken, cover and marinate for 2 hours or overnight, in the fridge. Pour the vegetable oil into a heavy-bottomed pan or a deep-fat fryer and heat to 180C, or until a cube of bread turns ...

First, make the marinade: In a bowl smash up the garlic cloves, then add the lemon zest, thyme sprigs and the buttermilk. Place the butterflied chicken into it and allow to marinate for as long as you ...

For the marinade ... Cover and chill overnight, or for at least four hours. This tenderises the chicken and gives it a nice bite from the buttermilk, adding an extra kick. Preheat the oven ...

Her fabulous body is no secret, but just how does Davina McCall keep herself in shape along with being a busy working mum? She's in the kitchen to share one of her favourite recipes for a tasty ...

Step 1: Marinate the chicken. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt ...

1. Place the buttermilk, seasoning and chicken in a large Ziploc bag and chill for 30 minutes or overnight. 2. Remove the chicken from the bag and shake off any excess marinade. Place the chicken in ...

In large bowl, combine buttermilk, white pepper and cayenne pepper, and stir well. Add chicken thighs and turn to completely coat. Cover bowl with plastic wrap and marinate chicken in fridge for at ...