Nora Ralph may just have turned four last Monday, but she has been cooking and foraging with her dad, chef Barry, for most of her life.

Now that her dad's Castlebar restaurant, House of Plates, has closed as a result of the COVID-19 pandemic, Barry has been spending a lot of time with Nora and her little sister, June, in the kitchen and out in their garden. You can follow Nora's food, gardening and foraging adventures on her Instagram page: @nora_on_food.

For episode nine of Kids in the Kitchen, Nora shows us one of her and June's favourite recipes: buttermilk fried chicken. Great work, girls.

If you have a budding chef, like Nora, in your house and you and your child would like to share what they're cooking up while they're home, we'd love to hear about it. Send your videos to icl@farmersjournal.ie or Whatsapp to 0892499922.

Nora's buttermilk fried chicken

2 large Irish chicken breasts, thinly sliced

300ml Cuinneog buttermilk

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp paprika

For the seasoned flour:

200g plain flour

1 Tbsp salt

1 tsp black pepper

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dried parsley

To serve:

Nora's special sauce (see video)

brioche buns

fresh lettuce

  • 1 Marinate the chicken: in a large bowl, mix the buttermilk, onion powder, garlic powder and paprika. Add the sliced chicken, wrap the bowl in cling film and refridgerate for two hours.
  • 2 Heat a deep-fat fryer to 160C. While the fryer heats, mix the remaining spices into the flour. Carefully coat each piece of chicken in the flour mixture, shaking off any excess. Place the coated chicken on a parchment lined tray.
  • 3 Fry the chicken until golden and crispy, about 4-5 minutes. As Nora says, make sure you don't overcrowd the fryer! Just a few pieces at a time.
  • 4 Drain the fried chicken on kitchen towel to get rid of excess oil. Dress the brioche buns and place the hot chicken pieces on the bun. Enjoy!