Plus, there's gravy, baby! Try spooning extra gravy over a big pile of mashed potatoes on the side. 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.Calling all lovers of chicken dinners! This chicken fried chicken recipe is guaranteed to be your favorite new comfort food! A soak in buttermilk and pickle juice brings big flavor and tenderness to this crispy chicken, and the easy dredging method means less mess and easier cleanup.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. Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. 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). Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C.Transfer the coated thighs to a large plate. 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. Drain the chicken thighs, reserving the marinade. 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.Transfer to the marinade, then cover and chill for 4 hrs, or overnight. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. 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. To make the spice mix, combine all the ingredients.
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