Fried Chicken
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Per portion
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For 2 portions
- Chicken thighs¼ kg
- Buttermilk130 ml
- Flour75 g
- Eggs1 Stk
- Sweet paprika½ tsp
- Garlic powder½ tsp
- Onion powder¼ tsp
- Cayenne pepper¼ tsp
- Thyme¼ tsp
- Oregano dried¼ tsp
- Baking powder¼ tsp
- Sunflower oil 0.5 l for fryingas needed
- Iodized salt½ tsp
- Pepper¼ tsp
Step by step
- 1
Marinate chicken in buttermilk with 1 tsp salt and 1 tsp pepper at least 4 hours, ideally overnight.
- 2
Mix flour with paprika, garlic powder, onion powder, cayenne, thyme, oregano, baking powder, salt and pepper.
- 3
Whisk eggs in a bowl.
- 4
Remove chicken from buttermilk, briefly drain.
- 5
Dredge in flour mixture, then dip in egg, then coat again in flour.
- 6
Heat oil to 175°C.
- 7
Fry chicken in batches 12–15 minutes until golden and cooked through.
- 8
Drain on a rack, not on paper towels (otherwise it gets soggy).
- 9
Rest 5 minutes and serve.
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