Ingredients

  • 8 skinless boneless chicken thighs
  • sunflower oil, for deep-frying

    spice mix

  • 2 tbsp paprika
  • 2 tsp crushed garlic
  • 1 tsp chilli
  • 1/2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 tsp dried oregano
  • 1 chicken stock cube

    buttermilk

  • 500ml whole milk
  • 2 tbsp white wine vinegar
  • 1 egg

    coating

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

Method

  1. Combine all the spices and mix them well.
  2. Combine the milk, Vinegar, egg, salt and 1 tbsp spices.
  3. use a rolling pin to squash the chicken thighs, put these in a bowl with the buttermilk and leave for minimum of 4 hours.
  4. combine flour, tumeric, corn flour and remaining spices.
  5. remove chicken from the buttermilk and pat dry.
  6. cover them in flour then in the buttermilk again, repeat twice for each peice of chicken.
  7. heat 10cm of oil in a frying pan then deap fry the chicken until it is cooked and the batter is golden.
  8. put on a cooling rack to let the oil drain.
  9. sprinkle with salt and pepper.