Next Level Fried Chicken Recipe - BBC Good Food

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Next level fried chicken

Next level fried chicken

Barney Desmazery

Save recipeServes 4More effortPrep: 30 minsCook: 24 minsPlus at least 4 hrs marinatingA star rating of 4.5 out of 5.88 ratingsRateloading...

Choose boneless thighs to make the ultimate crispy fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever

Nut-freePrintAdSkip to ingredientsAlternativesComplete the dish

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A bowl of chilli con carne garnished with chopped avocado, red onion and coriander

Next level chilli con carne

A star rating of 4.4 out of 5.58 ratings

Reinvent this classic comfort food with our one-pan version that is enrichened with peanut butter, espresso powder and dark chocolate. You won't look back

Next level fish pie

A star rating of 4.5 out of 5.25 ratings

Generous chunks of fish in a creamy sauce made with a few secret ingredients, topped with buttery mash and a crispy garnish. Take fish pie to the next level

Cottage pie in dish with plate and gravy boat

Next level cottage pie

A star rating of 4.6 out of 5.42 ratings

We've taken the humble cottage pie to the next level by giving it defined layers, fluffier mash and a rarebit topping with extra gravy for serving

Ingredients

Nutrition

8 skinless boneless chicken thighs
sunflower oil for deep-frying

For the 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

For the buttermilk marinade

500ml whole milk
2 tbsp cider or white wine vinegar
1 egg

For the coating

100g self-raising flour
100g cornflour
¼ tsp turmeric

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Nutrition: Per serving

kcal556
fat25g
saturates6g
carbs47g
sugars4glow
fibre3g
protein33ghigh
salt2.8g

Method

step 1
To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
step 2
Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
step 3
Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn’t drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
step 4
When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.

Recipe from Good Food magazine, July 2019

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Tag » What To Make With Fried Chicken

Next Level Fried Chicken Recipe - BBC Good Food

Next level chilli con carne

Next level fish pie

Next level cottage pie

Ingredients

Nutrition

For the spice mix

For the buttermilk marinade

For the coating

Method

step 1

step 2

step 3

step 4

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating

Eating well made easy

Explore our recipe app

Eating well made easy

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