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Fried chicken with pineapple hot sauce served on a plate

Fried chicken with pineapple hot sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight brining
  • Easy
  • Serves 4

Enjoy crispy fried chicken with a zingy pineapple hot sauce as a tasty side dish. Brine the chicken overnight in buttermilk, then toss in a lovely smoked paprika coating

Nutrition: Per serving (with pineapple hot sauce)
NutrientUnit
kcal647
fat19g
saturates6g
carbs82g
sugars19g
fibre4g
protein34g
salt5.3g
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Ingredients

  • 8 boneless, skinless chicken thighs
  • 2 heaped tsp fine sea salt
  • 500ml buttermilk
  • 200g rice flour
  • 100g cornflour
  • 3½ tsp baking powder
  • 2 tsp hot smoked paprika
  • 2 tsp garlic granules
  • 1 tbsp dried oregano
  • 1 litre vegetable oil, for deep-frying
  • 10g oregano leaves

Method

  • STEP 1

    Quarter each chicken thigh, then tip into a large bowl. Season well with the salt, then pour over the buttermilk and give it all a good mix. Cover and chill overnight.

  • STEP 2

    Combine the rice flour, cornflour, baking powder, paprika, garlic granules, dried oregano, 1 tsp salt and ½ tsp freshly ground black pepper in a medium bowl. Drop in the brined chicken pieces, four at a time, tossing lightly to coat well. Gently shake off any excess, then arrange on a baking tray.

  • STEP 3

    Heat the oil in a large, deep saucepan (ensuring it is no more than two-thirds full) to 170C or until a cube of bread dropped in browns within 30 seconds. Fry the chicken in small batches for 3 mins at a time until golden and cooked through. This will help keep the oil at the right temperature and won’t overcrowd the pan.

  • STEP 4

    Remove the fried chicken pieces to a clean tea towel using tongs to drain off any excess oil, then transfer to a wire rack to ensure they stay crisp. Alternatively, put the fried chicken on a clean baking tray and keep warm and crisp in a low oven. When all the chicken pieces have been fried, drop the oregano leaves into the hot oil and fry until crisp, about 30 seconds- 1 min. Arrange the chicken on a serving platter, scatter over the fried oregano and serve with the pineapple sauce (see 'goes well with', below).

Goes well with

Recipe from Good Food magazine, August 2021

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