Ingredients

8 skinless boneless chicken thighs

Sunflower oil, for deep-frying

2 tbsp paprika

2 tsp garlic granules

1 tsp chilli powder

1 tsp black pepper

½ tsp dried oregano

1 chicken stock cube

500ml whole milk

2 tbsp cider or white wine vinegar

1 egg

100g self-raising flour

100g cornflour

¼ tsp turmeric

Flaky sea salt, to serve

Instructions

Step 1: To make the spice mix, combine paprika, garlic granules, chilli powder, black pepper, dried oregano, and the crumbled chicken stock cube in a bowl.

Step 2: Whisk the whole milk with cider vinegar, egg, ½ tsp salt, and 1 tablespoon of the spice mix in a deep bowl or container to create the buttermilk marinade.

Step 3: Place each chicken thigh between two pieces of baking parchment and gently flatten using a rolling pin. Transfer the thighs to the marinade, cover, and chill for at least 4 hours or overnight for best flavor and tenderness.

Step 4: For the coating, mix self-raising flour, cornflour, turmeric, most of the remaining spice mix (reserve 1 tsp), and a generous pinch of salt in a shallow dish.

Step 5: Remove the chicken from the marinade, reserving the liquid. One at a time, coat each thigh in the flour mixture, then dip into the reserved marinade, and finally dredge again in the flour mixture, pressing to ensure a good coating. Place coated thighs on a large plate.

Step 6: Heat sunflower oil in a deep saucepan or deep-fat fryer to 175°C (350°F), about 10cm deep. Fry two or three thighs at a time without crowding, for 3 minutes, keeping the oil temperature between 160°C and 170°C. Flip and fry for another 2–3 minutes until golden and crisp.

Step 7: Drain fried chicken on kitchen paper, then transfer to a rack in a low oven to keep warm while frying the remaining pieces.

Step 8: Once all chicken is fried, sprinkle with the reserved spice mix combined with 1 tablespoon flaky sea salt. Serve immediately.

Tips & Variations

For extra heat, increase the chilli powder or add a pinch of cayenne to the marinade and coating.

Use buttermilk instead of whole milk and vinegar for a richer marinade if available.

Make sure the oil temperature stays consistent to achieve a crunchy crust without greasy chicken.

Serve with your favorite dipping sauces like spicy mayo or honey mustard for added flavor.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and are less likely to dry out during frying. If using breasts, pound them evenly and be careful not to overcook.

How do I know when the oil is the right temperature for frying?

Use a kitchen thermometer to check the oil temperature. It should be about 175°C (350°F) before you start frying. Maintaining a temperature between 160°C and 170°C during frying ensures even cooking and a crispy crust.