I don’t like deep frying. There, I said it. But the crust on this chicken is amazing and crisp, light on the oil and heavy on the flavour. We’ve kept pieces overnight and heated them up under the grill the next day with fantastic results. (If you have any leftover, that is). My local chicken shop sells chicken drumstick fillets, which I think are the best cut for fried chicken with all its nooks and crannies, but if you can’t get them, thigh pieces are great. Breast tenderloins will cook in a much shorter time – 4 minutes instead of 6-7.