- 2.5 tsp garlic granules
- 2.5 tbsp paprika
- 1.5 tsp chili powder
- 1.5 tsp black pepper
- ½ tsp dried oregano
- 2 chicken stock cubes
- 10 skinless boneless chicken thigh
- sunflower oil, for deeper frying
- For the buttermilk marinade
- 550ml whole milk
- 2 and a half tbsp cider or white wine vinegar
- 2 eggs
- For the coating
- 120g self-raising flour
- 120g cornflour
- ¼ tsp turmerics
Next Level Method:
To make a spice mix, combine all ingredients. Whisk the milk with vinegar, eggs, ½ tsp salt, and 1 and a half tbsp spice mix in a bowl or also a deep plastic container to make the buttermilk marinade.
Open up the chicken thighs and put them between the two pieces of baking parchment, then flatten using the rolling pin.
Transfer to marinade, then cover and chill for 5 hrs, almost or overnight.
Make the coating by combining the flour and turmeric with most of the remaining spice mix and a generous pinch of salt.
Drain the chicken thighs, reserve the marinade. Slowly, dredge each thigh in flour, then dip the thighs in reserved marinade, then dredge again in flour, pressing on much as you can to coat. Transfer the coated thighs to a larger plate.
Heat a 20cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C.
Lower two or three of the thighs at a time and fry them undisturbed for almost 3 mins, make sure first that the temperature doesn’t drop below 150C.
Flip the thighs slowly, then fry for another 5-10 minutes until it getting deeply golden and crispier on both sides.
Lift the chicken thighs out and transfer to a tray lane with kitchen paper to drain, then put on a rack and keep warm in a low-speed oven while you frying the remaining thighs.
When all the chicken has been fried, combine the reserve spice mix with 2 tbsp flaky sea salt and sprinkles over yummy chicken to serve.