James Martin fried chicken with buttermilk, ham and loaded potato skins recipe on James Martin’s Saturday Morning

James Martin served up tasty buttermilk fried chicken thighs with ham, loaded potato skins and a chilli, black treacle and cherry coke sauce for the festive season on James Martin’s Saturday Morning.

The ingredients are: 4 large baking potatoes, 100g butter, 200g cooked ham, diced, 6 spring onions, sliced, 200g grated taleggio cheese, 600g chicken thighs, 200g plain flour, 1 tbsp paprika, 2 tsp onion salt, 1 tsp black pepper, ½ tsp celery salt, ½ tsp dried sage, ½ tsp garlic powder, ½ tsp ground allspice, 1 tsp dried oregano, 1 tsp dried marjoram, 300ml buttermilk and Vegetable oil for frying.

For sauce: 2 Garlic cloves, crushed, 100g dark brown sugar, 1 tsp smoked paprika, 1 tsp celery salt, 50ml cherry coke, 1 tbsp Worcestershire sauce, 25ml black treacle, 300ml ketchup and ½ red chilli, diced.

To serve: 1 small bunch of Mint , chopped, 1 small bunch of coriander, chopped and 4 Spring onions, sliced.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.

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