For the chicken:
1) Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Big Mama's rub, to taste. Place in a bowl, cover with cling film and place into the refrigerator overnight so that the meat can absorb some of the liquid.
2) Preheat the oven to 180C/Gas 4. Remove the chicken from the refrigerator and dredge in self-raising flour.
3) Fry the chicken in a 1cm of oil in the bottom of a roasting tray in the preheated oven. Fry the chicken for 15 minutes per side.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.