- Place the chicken into a non-reactive tub, bowl or food bag and pour over enough buttermilk to cover.
- Leave in the fridge for approximately 3 hours – the buttermilk tenderises the chicken, but if you are time poor you can use immediately.
- Preheat the oven to 190c, and prepare 2 baking sheets with parchment paper and a light drizzle of oil.
- Spread the crumb over a shallow dish or dinner plate, and toss the drained chicken through the crumb, taking care to only do a couple of pieces at a time (if the pieces touch, the coating comes off the chicken). Make sure all the pieces get some of the knobbly bits from the coating mix.
- Carefully place the chicken on the tray and repeat until all the chicken bits are coated.
- Drizzle lightly with oil and pop in the oven for 12-15 minutes.
- Remove and turn each piece, pop back in the oven for another 10 minutes or so, or until the chicken is cooked (the cooking time will depend on the type of chicken used , the size of the pieces and the type of oven, so these timings are only a guide). The pieces should be golden and crunchy.
- Turn again and leave on the tray for 5 minutes to cool.