Boneless pieces of lightly spiced crisp chicken.For the Ultimate Experience:Serve with my All American Potato Skins and a Wedge Salad
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Ingredients
- 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
Equipment
- Deep fat fryer
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.
Nutrition
Calories: 602kcalCarbohydrates: 44gProtein: 69gFat: 15gSaturated Fat: 4gTrans Fat: 1gCholesterol: 323mgSodium: 2763mgPotassium: 929mgFiber: 2gSugar: 1gVitamin A: 344IUVitamin C: 4mgCalcium: 74mgIron: 5mg
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