There are no short cuts with this recipe. I have an oven bake version that uses less ingredients in the BBC Recipe section but this one is really worth the effort as a crowd pleaser. Don’t be put off by the long list of ingredients!
I’m not a fan of deep fat frying but this one time where a fryer does the job brilliantly. It maintains the heat which means a fast cook and amazing crisp coating. If you don’t have one, ask a friend if you can borrow one (but make sure you return it clean!)
If you are going to the trouble of getting the fryer out, this recipe is easily doubled to make a bigger batch for a crowd. The spice coating mix should be enough for 24 pieces of chicken
You will have some spiced coating mix leftover and you can store this for the next time. You can also use this coating mix for the BBC recipe.
The chicken should be allowed to marinade for at least 12 hours for best results. Trust me, it all adds to the flavour. I use buttermilk from Ampersand Dairy which can be ordered on line or contact them to find a local stockist.
Potato skins are great accompaniment as well as wedge salad with a ranch dressing for the All American experience
12 boneless skinless chicken thighs
500ml buttermilk
2 tbsp dijon mustard
1 tsp ground pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground allspice
2 tsp salt
1 tsp dried oregan0
1 tsp dried sage
COATING
240g plain flour
80g cornflour
80g tapioca starch (increase cornflour to 160g if you can’t get tapioca)
1 tbsp paprika
1 tsp dried oregano
1 tsp chilli powder
1 tsp salt
Oil for frying
Mix all the marinade ingredients. Add the chicken, cover and marinade in the fridge for 12 – 24 hours.
Mix all the coating ingredients and store in a container until needed.
(Have the oven on 180C fan ready to use if the chicken is not quite up to temperature)
Remove the chicken from the marinade into a colander. Place in a bowl half the coating mix – you can always add more later if you need it.
When ready to fry, heat the oil in a deep fat fryer to 180C. Using cooking tongs, take a piece of chicken, dip it into the coating mix and drop into the fryer basket. Cook the chicken in batches for 2-3 minutes. Tip out onto kitchen paper and check the temperature with a probe, it should be 75C. If it’s under, just put on a tray in the oven for a few minutes while you cook the rest. Repeat with remaining chicken.
Video
- 12 chicken thighs, boneless skinless
- 500 ml buttermilk
- 2 tbsp dijon mustard
- 1 tsp ground black pepper
- 1 tsp garlic power
- 1 tsp onion powder
- 1/2 tsp ground allspice
- 1 tsp dried oregano
- 1 tsp dried sage
- 2 tsp fine salt
- oil for frying Probably around 2ltr
COATING
- 240 g plain flour
- 80 g cornflour
- 80 g tapioca starch
- 1 tsp dried oregano
- 1 tbsp paprika
- 1 tsp chilli powder
- 1 tsp fine salt
Instructions
- Mix all the marinade ingredients. Add the chicken, cover and marinade in the fridge for 12 - 24 hours.
- Mix all the coating ingredients and store in a container until needed.
- Remove the chicken from the marinade into a colander. Place in a bowl half the coating mix - you can always add more later if you need it.
- (Have the oven on 180C fan ready to use if the chicken is not quite up to temperature)
- When ready to fry, heat the oil in a deep fat fryer to 180C. Using cooking tongs, take a piece of chicken, dip it into the coating mix and drop into the fryer basket. Cook the chicken in batches for 2-3 minutes. Tip out onto kitchen paper and check the temperature with a probe, it should be 75C. If it's under, just put on a tray in the oven for a few minutes while you cook the rest. Repeat with remaining chicken.
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