Easy fried chicken
Fried chicken is the ultimate takeaway and we’ve made it easy to make at home. The spice mix can be tailored how you like it, but once you make it yourself, you’ll never order in again.
- 8 skinless and boneless chicken thighs
- Sunflower oil
- 2 tbsp paprika
- 2 tbsp garlic salt
- 1tsp black pepper
- 1 tsp chilli powder
- 1 chicken stock cube
- ½ tsp oregano
- 100g self-raising flour
- 100g cornflour
- ¼ tsp turmeric
- 500ml whole milk
- 2 tbsp cider or white wine vinegar
- 1 egg
Mix the paprika, garlic salt, black pepper, chilli powder and dried stock cube in a bowl. You’ll be dipping in and out of this spice mix throughout the recipe.
In a separate bowl, whisk the milk, vinegar, egg, ½ tsp salt and 1 tbsp of your spice mix. This makes buttermilk.
Butterfly the chicken thighs and place between two pieces of baking paper. With a rolling pin, flatten the chicken.
Put the chicken in the buttermilk marinade, cover and leave to chill for at least four hours or overnight.
Combine the self-raising flour, cornflour, turmeric and 1 tsp of your spice mix to make a coating. Add a pinch of salt too.
Take the chicken out of the marinade. Cover the chicken in the flour mix, then dip it in the buttermilk marinade and then cover in the flour mix again.
Put the coated chicken on a large plate.
Heat about 10cm of oil in a shallow frying pan until it’s 175C. A digital thermometer is really useful here for checking and maintaining the temperature.
Fry two or three thighs at a time for about three minutes. Don’t move them or the pan around. The temperature shouldn’t drop below 160C.
Flip the chicken thighs and cook for another three minutes. The thighs should be crispy and golden on both sides.
Take the chicken out the pan and put on a plate lined with kitchen roll to dry off excess oil. Put on a wire rack and into a warm oven.
Once all the chicken is cooked, sprinkle over the rest of your spice mix with some flaked sea salt. Serve with chips and homemade coleslaw.
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