Perefect served with a quick coleslaw or by itself.
1.Score drumsticks. Cut breast pieces in half crosswise. Place chicken pieces in a large bowl. Add seasoning and buttermilk; toss to coat. Cover with plastic food wrap; chill for 6 hours to marinate. Drain chicken; discard marinade.
2.Combine seasoned flour and extra seasoning in an extra-large resealable food storage bag. Add drained chicken pieces. Hold bag closed tightly; shake vigorously until chicken pieces are coated evenly.
3.Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry chicken, in batches, for 10 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towels.
4.Whisk sour cream and zest in a bowl; fold in whipped cream. Serve chicken with lemon cream, salad and lemon wedges.
You’ll find all-purpose seasoning in the spice aisle.Note