For the pickle fingers – wash the cucumbers and slice lengthways into sixths, then set aside in a large heat-proof bowl. Tie the peppercorns and bay leaves together in a muslin cloth to make a bouquet garni. Place the remaining ingredients into a large, heavy-based pot and whisk until the sugar has dissolved. Add the bouquet garni and bring to the boil. Pour the hot pickling liquid over the cucumbers, then refrigerate for at least 1 hour. The pickles will keep well refrigerated for up to 1 month.
For the chicken – cut each maryland in half at the joint, making 4 thighs and 4 drumsticks. Poach the chicken in a pot of simmering salted water for 20-25 minutes, or until just cooked through. Leave to cool, then marinate in the buttermilk for 15 minutes.
For the chicken coating – sift the plain flour and corn flour into a large bowl, and stir through the remaining ingredients. Drain the chicken, reserving the excess buttermilk, and coat well with the flour mix. Place back into the buttermilk, then coat with another layer of flour mix.
To cook the chicken – heat the oil in a pot over a medium-high heat, or bring to 180°C in a deep fryer. Working in batches, gently fry the chicken until golden, then drain on paper towel. Season well with salt and serve with pickle fingers.
4 chicken marylands
1L buttermilk
2L vegetable oil
salt
chicken coating
500g plain flour
250g corn flour
4 tbsp smoked paprika
3 tbsp sweet paprika
4 tbsp onion powder
3 tbsp garlic powder
3 tbsp dried oregano
3 tbsp cracked pepper
1 tbsp cayenne pepper
2 tbsp salt
pickle fingers
1kg Lebanese cucumbers
250ml white vinegar
150ml water
½ cup caster sugar
½ tbsp salt
2 tbsp mustard seeds
½ tbsp turmeric
1 tbsp black
peppercorns
3 bay leaves