Description
This next-level fried chicken recipe features skinless, boneless chicken thighs marinated in a flavorful buttermilk spice mix, then double coated with a seasoned flour blend and deep-fried to a perfectly golden, crispy finish. The marinade tenderizes the chicken while infusing it with aromas of paprika, garlic, chili, and oregano. A touch of vinegar in the buttermilk adds tang, creating a juicy and richly spiced fried chicken ideal for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 8 skinless boneless chicken thighs
- 500ml whole milk
- 2 tbsp cider or white wine vinegar
- 1 egg
- ½ tsp salt
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, crumbled
Coating
- 100g self-raising flour
- 100g cornflour
- ¼ tsp turmeric
- Salt, for seasoning
Frying
- Sunflower oil, enough for deep frying (approximately 10 cm depth in a saucepan or deep-fat fryer)
Instructions
- Make the spice mix: Combine the paprika, garlic granules, chilli powder, black pepper, dried oregano, and crumbled chicken stock cube in a bowl. Set aside.
- Prepare the buttermilk marinade: In a large bowl or deep plastic container, whisk together the whole milk, cider or white wine vinegar, egg, ½ tsp salt, and 1 tbsp of the prepared spice mix until fully combined.
- Flatten the chicken: Place each chicken thigh between two sheets of baking parchment and gently flatten using a rolling pin to an even thickness for consistent cooking.
- Marinate the chicken: Transfer the flattened chicken thighs into the buttermilk marinade, ensuring they are fully submerged. Cover and refrigerate for 4 hours or preferably overnight to tenderize and infuse flavor.
- Make the coating: In a separate bowl, combine the self-raising flour, cornflour, turmeric, most of the remaining spice mix (reserve 1 tsp), and a generous pinch of salt. Mix thoroughly.
- Coat the chicken: Remove chicken thighs from the marinade, reserving the marinade for coating. Dredge each thigh first in the flour mixture, then dip into the reserved marinade, followed by another thorough dredge in the flour mixture. Press the coating onto the thighs to ensure an even, thick layer. Place coated thighs on a large plate.
- Heat the oil: Pour sunflower oil into a deep saucepan or deep-fat fryer to a depth of about 10 cm. Heat the oil to 175°C, using a thermometer to monitor the temperature.
- Fry the chicken: Carefully lower two or three chicken thighs at a time into the hot oil. Fry undisturbed for 3 minutes, maintaining the oil temperature between 160°C and 175°C. Flip the thighs and fry for another 2 to 3 minutes until the coating is deeply golden and crisp on both sides.
- Drain and keep warm: Remove the fried chicken using tongs or a slotted spoon and transfer to a tray lined with kitchen paper to drain excess oil. Then place on a wire rack in a low oven to keep warm while you fry the remaining chicken.
- Serve: Once all chicken thighs are fried, mix the reserved 1 tsp spice mix with 1 tbsp flaky sea salt and sprinkle over the hot fried chicken just before serving for an extra burst of flavor.
Notes
- Using skinless boneless thighs allows for quicker cooking and easy flattening.
- Marinating overnight enhances tenderness and flavor absorption.
- Maintaining oil temperature is crucial for crispy, non-greasy fried chicken.
- You can substitute sunflower oil with another neutral oil suitable for deep frying like vegetable or peanut oil.
- Keep fried chicken warm in a low oven (around 90–100°C) to maintain crispiness until all portions are cooked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: fried chicken, buttermilk marinade, crispy fried chicken, spiced chicken thighs, deep-fried chicken, comfort food
