Next level fried chicken on a wire tray

Next level fried chicken

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(23 ratings)

Prep: 30 mins Cook: 24 mins Plus at least 4 hrs marinating

More effort

Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal556
  • fat25g
  • saturates6g
  • carbs47g
  • sugars4g
  • fibre3g
  • protein33g
  • salt2.8g


  • 8 skinless boneless chicken thighs
  • sunflower oil, for deep-frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the spice mix

  • 2 tbsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tsp garlic granules



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

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



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 chicken stock cube

For the buttermilk marinade

  • 500ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp cider or white wine vinegar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the coating

  • 100g self-raising flour
  • 100g cornflour
  • ¼ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…


  1. 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.

  2. 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.

  3. Heat 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.

  4. 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.

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Comments, questions and tips

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20th May, 2020
I made this yesterday evening after marinading for about 20 hours (20 hours was just the amount of time that passed until I got around to frying). I used whatever "milk" I had in the fridge, which happened to be hemp milk. The chicken was really crispy when fried and then I "dunked" it in the remaining spice/salt mix rather than sprinkling it on. I just had a piece from the fridge and it was still crispy and am thinking about going back to the fridge to get another piece! I will be making more soon :-)
15th May, 2020
I was so excited for this recipe but Batter didn't stick to the chicken. Tasted weird - even worse the next day I followed the recipe exactly Very disappointing.
Abi Bartlett's picture
Abi Bartlett
19th Apr, 2020
I followed the recipe exactly and even marinated the chicken thighs for 5 hours, thinking we’d get even more flavour coming through the final product. However, when we sat down to eat the fried chicken, we realised we were wrong. The coating on the chicken was crispy and not too thick, however some had fallen off as soon as we put it in to fry. The main off-putting factor for us was how bland we found it. We ended up putting lashings of salt on the chicken to give it some flavour, which shocked us due to the amount of spice we put in the dry mix (as the recipe says!). Because of this I would definitely up the spice-to-flour ratio — and don’t expect awesome flavourful chicken!
15th Sep, 2019
Super good flavour and turned out very soft and juicy! Did it exactly like in the instructions, though I just used chicken breasts cut into stripes and a frying pan with about 1 inch of oil and flipped it a bit more often - amazing!
31st Aug, 2019
This was terrific. Did exactly what the recipe said, and the chicken turned out really crispy, it was still crispy the next day when I had it cold, and I now have a piece in the freezer to see how it freezes. The only drawback was that it was particularly messy - I don't have a deep fat fryer and did it in a saucepan, ended up with flour mixture all over my hands and worktops and oil all over the hob etc. However, I am a bit messy anyway, so others may have a better experience!
Sarah Garstang's picture
Sarah Garstang
29th Aug, 2019
I loved this recipe. I’ve never tried making fried chicken before as it seemed faffy and scary, but this isn’t really faffy. And it tasted really good! I followed the recipe exactly, maybe added a bit more salt accidentally but didn’t hurt. Frying in a saucepan in 10cm deep oil is not as scary as I worried it would be, but you definitely need a thermometer, one that clips on the side out of the way is best. Keep the oil as it says and the timings were spot on. Will definitely do again.
14th Jul, 2019
Really excited about this but no one would eat it so it went in the bin. Very greasy, even though I cooked in a deep fat fryer at the correct temperature and put it on kitchen paper in the over for 10 mins, Needed far too much salt to lift the flavour. If you like greasy deep fried chicken then this could be for you but I'd up the spice mix.
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Rob Thompson's picture
Rob Thompson
4th Aug, 2019
Ensure that you only put in 2 as the drop in temperature makes the coating soggy and loose. Make sure it is back up to temperature between batches! Delicious.
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