Life goes on.....yes, it does! The very week of Christmas I found myself having 2 childrens' birthday parties at my place (one a sleepover...ouch!) This week's dish is a life saver when the budget is tight. It tastes heaps like take away chicken (some kids thought it was), without the expense. Check it out and have a very Merry Christmas. God bless....Leanne X

KLUCKY FRIED CHICKEN serves 6-8

Ingredients

1.5kg chicken thigh (or breast) fillets

600ml carton buttermilk

2 cups plain flour

1 tablespoon 'Vegeta' (vegetable seasoning)

1 tablespoon Garlic salt

Cracked pepper, to taste (about 1 teaspoon)

2 litre bottle cooking oil

Method

Begin by pouring cooking oil into a deep frying pan or wok, place on a high heat. Whilst oil is heating prepare seasoned flour by combining Vegeta, garlic salt, pepper and flour into a large bowl. Pour buttermilk into a separate medium bowl. Next toss chicken (about 4 pieces at a time or 9 large 'nugget' size pieces), through buttermilk, remove and toss chicken into seasoned flour, covering thoroughly. Test oil is ready for deep frying by dropping a tiny ball of flour mixed with buttermilk into the oil. If it sizzles oil is ready for your chicken. Very carefully fry about 4 pieces of chicken at a time. When chicken coating is a deep golden brown colour it is ready. Using tongs, carefully remove each piece of chicken, allowing any excess oil to drip back into the frying oil. Place each piece of chicken into a baking dish, uncovered. Don't drain on absorbent paper as this will cause the chicken to go soggy. When all frying is complete, serve.

For a crowd; this is great. Just double or triple everthing; except your frying oil. Leave that the same. 1 litre of buttermilk will do up to 5kg of chicken.

Great with my Creamy Mustard dipping sauce - for the recipe go to http://www.somethingfromnothing.com.au/