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For the spice mix

For the buttermilk marinade

For the coating

Nutrition: Per serving

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

  • step 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.

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, July 2019

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Comments, questions and tips (46)

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Overall rating

A star rating of 4.5 out of 5.82 ratings

vanak9009106780

Can i help you , Visit = tinyurl.com/bdhwz4k6

karenwc

This batter is amazing and the chicken was o tender. I have just tried using the same batter for sweet and sour chicken, replacing the spices with Chinese five spice and piling the chicken on top of the sauce. It worked really well.

lewis.fonio63144

Whatever you do, do NOT try this recipe. It was like eating sand. This chicken tasted like the recipe was inscribed on the walls of tutankhamun‘s tomb. Avoid.

ragequittingrob56667

Really nice chicken, good crispness and flavour.

raven

Barney Desmazery never fails to deliver! Lovely fried chicken recipe. I didn’t have boneless so used bone in thighs (skinned) shallow fried a few mins each side to sear and cooked in oven for 35 mins at 190. Absolutely delicious , tasty, and a wee bit healthier than deep frying. Served with Caesar…

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