Photo: William Meppem
- vegetable oil, for frying
- 500ml buttermilk
- sea salt and freshly ground pepper
- 8 chicken thighs, bone in and skin on
- lemon wedges, to serve
- 4 cups flour
- 2 tbsp garlic powder
- 3 tbsp onion powder
- 1 tsp paprika
- 1/2 tsp chilli powder
- 1 tsp sea salt freshly ground pepper, to taste
Fill a deep pot with about 10cm oil (or fill a deep-fryer to the fill line) and heat it to 180°C; use a kitchen thermometer.
Combine all the coating ingredients in a large bowl, then split it between 2 bowls. Pour the buttermilk into a third bowl and season with salt and pepper. Now place the bowls in a line with the milk in the middle and a tray or plate at the end of the line for the coated chicken.
Dip each chicken thigh in the first bowl of coating, patting off any excess, and then dip into the buttermilk, allowing the excess milk to run off back into the bowl, then dip into the second bowl of coating. Place on the plate and repeat with remaining chicken.
Carefully lower the thighs into the oil. Make sure you adjust the temperature so it returns to 180°C as soon as possible. Fry the chicken pieces for 2-3 minutes, then carefully move them around in the oil and fry for a further 12-14 minutes. The chicken should be golden brown and very crisp.
Remove from the oil and drain chicken on paper towels.
To serve, place 2 thighs on each plate with a wedge of lemon and potato salad and coleslaw on the side.
Cook chicken wings in the same coating and toss them with coriander, Thai basil and mint and a Thai nam jim dressing or Vietnamese nuoc cham for a delightful salad with rice.
They are also great tossed in a little melted butter with lashings of Tabasco for a hot wings and beer fix.
- Main Ingredients - Chicken