Method

• 1.
  Place chicken in a single layer in a dish, then pour over buttermilk. Cover and marinate for at least 2 hours.

• 2.
  Preheat oven to 180°C. Combine flour in a shallow bowl with garlic, 1 tsp freshly ground black pepper and 1 tsp ground rock salt. Heat oil in a large frypan over medium-high heat. Remove chicken from marinade and dip in the flour mixture, then cook, in batches if necessary, for 4-5 minutes each side until brown and crisp.
• 3.
  Transfer chicken to a roasting pan and bake, uncovered, for 45 minutes or until the juices run clear when the thickest part of the chicken is pierced with a skewer. Serve with a coleslaw.