Ultimate Fried Chicken

Step 1: Prepare the Spice Mix

• Combine Ingredients:
  In a bowl, mix together all the spice mix ingredients until well combined. Set aside.

Step 2: Make the Buttermilk Marinade

• Whisk Together:
  In a bowl or deep plastic container, whisk the following:
  • 500ml whole milk
  • 2 tbsp cider or white wine vinegar
  • 1 egg
  • ½ tsp salt
  • 1 tbsp spice mix

Step 3: Marinate the Chicken

• Flatten the Thighs:
  • Place the 8 skinless, boneless chicken thighs between two sheets of baking parchment.
  • Use a rolling pin to gently flatten them until about 1.5 cm thick.
• Marinate:
  • Transfer the flattened thighs to the buttermilk marinade, ensuring they’re well coated.
  • Cover and chill in the fridge for 4 hours or overnight. This helps tenderize the chicken and infuse flavor.

Step 4: Make the Coating

• Combine Flours and Spices:
  In a bowl, mix the following:
  • 100g self-raising flour
  • 100g cornflour
  • ¼ tsp turmeric
  • Reserving 1 tsp of the spice mix
  • Add a generous pinch of salt and mix well.

Step 5: Coat the Chicken

• Drain and Coat:
  • Take the chicken thighs out of the marinade, letting excess liquid drip off.
  • One by one, dredge each thigh in the flour mixture, making sure it’s fully coated.
  • Dip back into the reserved marinade, then dredge again in the flour mixture, pressing firmly to adhere.

Step 6: Fry the Chicken

• Heat the Oil:
  • In a shallow saucepan or deep-fat fryer, heat about 10 cm of sunflower oil to 175°C (use a thermometer if you have one).
• Fry the Thighs:
  • Carefully lower 2 or 3 coated thighs into the hot oil.
  • Fry undisturbed for 3 minutes. Ensure the oil temperature remains above 160°C (ideally around 170°C).
  • Flip the thighs and fry for an additional 2-3 minutes until golden brown and crispy.
• Drain the Chicken:
  • Use a slotted spoon to remove the chicken and place it on a tray lined with kitchen paper to drain excess oil.
  • Transfer to a rack in a low oven to keep warm while you fry the remaining thighs.

Step 7: Serve

• Finish and Serve:
  • Combine the reserved 1 tsp spice mix with 1 tbsp flaky sea salt and sprinkle it over the fried chicken.
  • Serve hot and enjoy your crispy, flavorful fried chicken!

Extra Tips:

• Check Oil Temperature: If you don’t have a thermometer, you can test the oil by dropping a small bit of batter in; if it sizzles and rises, it’s ready!
• Keep the Chicken Warm: If you’re frying in batches, keep the finished chicken warm in the oven while you finish frying the rest.
• Enjoy with Dips: Pair your fried chicken with your favorite dipping sauces for extra flavor!