Next level fried chicken

Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever

Ingredients

8 skinless boneless chicken thighs
sunflower oil

, for deep-frying
For the spice mix
2 tbsp paprika

2 tsp garlic

granules
1 tsp chilli powder
1 tsp black pepper
½ tsp dried oregano

1 chicken stock cube
For the buttermilk marinade
500ml whole milk

2 tbsp cider or white wine vinegar
1 egg

for the coating
100g self-raising flour
100g cornflour
¼ tsp turmeric

Method

To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
Have a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn’t drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.

Comments

Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes! Vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken and drizzled with Nuoc Cham, the chilli garlic sauce that’s served with everything in Vietnam!Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves!Vietnamese Noodles with Lemongrass ChickenThis is a recipe that has many fond memories associated with it because it’s one of my signature recipes that I make as a meal for large groups. Other than how delicious it is (and the Vietnamese lemongrass marinade really is exceptional!), here’s why it’s one of my all time favourite recipes:it’s cheap and simple to makecan be fully prepared ahead (including the noodles and chopping the vegetables)it’s gluten free (cater for dietary require...

THAI FRIED CHICKEN

Thai Fried Chicken - the BEST fried chicken recipe ever, marinated with cilantro, garlic and Asian seasonings. Crispy, moist and so good! INGREDIENTS 2 lbs chicken, drumsticks, thighs, breasts, or cut-up chicken pieces 6 cloves garlic, peeled and pounded 2 tablespoons cilantro roots or use the cilantro stems, without leaves 1 teaspoon sea salt, large-grained or kosher salt 4 tablespoons fish sauce 2 tablespoons oyster sauce 1/2 tablespoon ground black pepper oil for deep-frying Flour mixture: 4 tablespoons all-purpose flour 4 tablespoons cornstarch 4 tablespoons rice flour CLICK HERE FOR CONVERSION TOOL DIRECTIONS 1 Clean the chicken and pat dry with paper towels. 2 Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste. 3 Add the paste, fish sauce, oyster sauce, ground black peppper to the chicken and mix well. Transfer the chicken into a big Ziploc bag and marinate for four (4) to six (6) ho...

chicken shahi korma

This Chicken Shahi Korma recipe is so simple and SERIOUSLY delicious. Spicy chicken, cashews, paneer, golden raisins, and creamy sauce. INGREDIENTS recipe ingredients: 2 lbs. chicken breasts 1 2-inch piece ginger 8 cloves garlic 2 tablespoons lemon juice 3 tablespoons oil, divided 1 onion, minced 3 tablespoons tomato paste 1 cup half and half 1 1/2 cups Greek yogurt 16 oz paneer, cubed 3/4 cup golden raisins 1/2 cup cashews 1/2 cup chopped cilantro 1 teaspoon salt korma sauce ingredients: 1/2 cup cashews pieces 1 cup chicken broth (more to thin the sauce later) 1/4 cup oil 1 tablespoon honey 2 teaspoons garam masala 1 teaspoon cinnamon 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon hot pepper flakes 1 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds (if you can’t find them, just skip em) 1/2 teaspoon cumin INSTRUCTIONS Cut the chicken breasts into small cubes. Puree the ginger, ...

Mehrab Recipes

Search This Blog