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If you like crunchy, succulent, full-flavoured chicken then this recipe is for you..

It's great on it's own, with a spicy dipping sauce and an icy cold beer. Or bring it up another level and make burgers with them. Place the chicken on a soft brioche bun topped with your favourite sauce and some crunchy slaw. Yummo!



 

Serves: 4 - 6

 

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 60 minutes

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INGREDIENTS

2 tablespoons sweet paprika

1 tablespoon ground fennel seeds

1 tablespoon garlic powder

1 teaspoon ground cumin

8 chicken thighs, trimmed

2 cups (500ml) buttermilk

vegetable oil, for frying

2 cups plain flour

2 tablespoon baking powder

2 teaspoons sea salt flakes, plus extra to serve

1/2 teaspoon cracked black pepper

DIRECTIONS

1. Place the paprika, fennel, garlic powder, and cumin in a large bowl and mix to combine. Add the chicken and toss to coat. Add the buttermilk, mix to combine and refrigerate for 30 minutes.


2. Fill a large saucepan two-thirds full with oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer.


3. While the oil is heating, place the flour, baking powder, salt and pepper on a large tray and toss to combine.


4. Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Place on the tray with the flour mixture and toss to coat evenly.


5. Deep-fry the chicken, in batches, for 5–6 minutes or until crisp, golden and cooked through. Drain on paper towel and keep warm. Sprinkle with extra salt to serve.

6. Serve with a dipping sauce or on a brioche bun with slaw and your favourite sauce.


NOTES


You can add 1/2 teaspoon cayenne pepper to make the chicken spicy.
For an easy coating option, you can also combine the flour mixture in a large zip-lock plastic bag. Seal and shake to coat the chicken.
To keep the chicken warm before serving, place it on a baking tray in an oven preheated to 140°C.


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