2 tbsp sea salt
2 tbsp Tabasco sauce
8 chicken thighs or drumsticks, skin on
400g plain flour
2 tsp cayenne pepper
4 tsp mustard powder
2 tbsp celery salt
4 large eggs, beaten
Abt 2 ltr sunflower oil for deep frying
FOR THE CORN
4 sweetcorn cobs, cut in half and blanched in boiling water for 2 minutes
Zest and juice of 1 lime, zest finely grated
1 red chilli, finely sliced or a pinch of red chilli flakes
Mix the buttermilk, salt and Tabasco in a large, non-metallic bowl. Add the chicken pieces and coat them well in the mixture. Then cover with cling film and set aside for at least 2 hours or overnight.
When ready to cook, mix the flour, cayenne pepper, mustard powder and celery salt in a large bowl and season well. Then take the marinated chicken out of the bowl and shake off any excess marinade and coat in the flour mixture. Half fill a deep pan with oil and heat until it gets to about 160C. Add the chicken in batches and fry for about 10 minutes. Take each piece out and drain on kitchen paper and then put onto a tray and in to a warm oven (about 170C/gas 3) while you do the rest of the chicken.
Put a griddle pan on a high heat and let it get really hot. Toss the cobs in some rapeseed oil so they are lightly coated and put into the hot pan. Cook for about 8 minutes until they are lightly charred. Dot with butter, sprinkle with the lime zest and juice, chilli and salt. Make sure they are well coated and serve along side your fried chicken.