Qmee Recipes – Next level fried chicken
Fried chicken is an all-time classic favourite. This week we’ve found the ultimate fried chicken recipe. This dish is completely versatile and can be served on its own as a snack or with chips and salad as a main. Perfectly served hot or cold this dish is great for meal prep and can be topped on a salad or put in a bun to make a delicious chicken burger.
Take a look at the ingredients you’ll need and the method you’ll need to follow.
Here’s what you’ll need…
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…
2 cups whole milk
2 tbsp cider or white wine vinegar
For the coating…
½ cup self-raising flour
¾ cup cornflour
¼ tsp turmeric
Here’s what you’ll need to do…
1.To make the spice mix, combine all the ingredients.
2.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.
3.Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin.
4.Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
5.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.
6.Drain the chicken thighs, reserving the marinade.
7.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.
8.Transfer the coated thighs to a large plate.
1.Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C.
2.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).
3.Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides.
4.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.
5.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.