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Confit
1 Bch Thyme
1 Bulb Garlic
600ml Vegetable oil

100ml buttermilk

100g corn flour
½ tsp smoked paprika
½ tsp ground cumin
1 Tb baking powder
2 tsp sea salt flakes
½ tsp cracked black pepper

1 Tb Mayonnaise
1 tsp salt
¼ tsp chilli ground

1. Mix the thyme leaves with the salt and lemon zest. Rub over the chicken legs, then chill for 1 hour
2. Pat the chicken dry with kitchen paper
3. Place in a small roasting tin with the remaining confit ingredients and bake in the oven for 2-2 1 / 2 hours at 75 degrees until tender, then remove from the oil and drain on a wire rack to cool
4. Reserve and strain the oil for other classes this will need to be packaged!
5. Place chilled chicken into buttermilk and allow to refrigerate for 30 minutes
6. Place the flour, paprika, cumin, baking powder, salt and pepper on a large tray and mix to combine.
7. Place the marinated chicken, draining off any excess liquid in the flour mixture, and press to coat.
8. Cook the chicken in the deep fryer until golden and crispy