The ultimate fried chicken. So quick. So easy. Delicious, crunchy outside. Tender, perfectly cooked chicken on the inside.
Use a mixture of chicken thighs and drumsticks on the bone if you don’t want to use legs. Keeping the chicken, skin on and on the bone is the secret to extra juicy fried chicken, it adds flavour and cooks more evenly whilst keeping the batter crisp.
Cooking time (including preparation time): 1 hour
4 Skin on Chicken Legs (or 8 drumsticks and thighs)
1 1/2 Tbsp Fine Sea Salt
4 Tsp Smoked Paprika
4 Tsp Garlic Powder/Granules
4 Tsp Dried Oregano
4 Tsp Onion Powder/Granules
200g Plain Flour
2 Tbsp Cornflour
280ml Pot Buttermilk
Vegetable Oil for Frying
Use a sharp knife to cut the chicken legs in half where the drumstick and thigh meet - you will be able to feel the two knuckle joints with your hands. Measure 1 tbsp salt, 2 tsp smoked paprika, 2 tsp oregano, 2 tsp garlic powder and 2 tsp onion powder into a bowl with the chicken pieces. Mix well so that they are all evenly coated then, leave at room temp for 30-45 minutes depending on how much time you have.
Get your dredging station ready. Mix the remaining spices and salt with the plain flour and cornflour in a bowl. In a separate bowl, crack in the egg, whisk then stir in the buttermilk. Have a baking tray ready for your coated chicken.
One by one, dip the chicken pieces first in the buttermilk mixture, then in the flour mixture, making sure each piece is completely covered. Transfer to the tray.
Fill the biggest deep heavy bottomed saucepan you have half full with oil. Put over a medium heat to maintain a steady temperature and then heat until simmering. To test that the oil is ready, mix a tsp of the leftover buttermilk with the flour to make a craggy dough. Drop it into the oil and you are looking for it to brown, puff up and rise to the surface in a minute - any quicker and the oil is too hot.
Starting with a tester, fry the chicken in batches for 10-14 minutes, turning once half way through until super crispy. Check the first one to make sure the chicken is cooked through. If the chicken browns too quickly but isn’t cooked all the way through you will need to turn the temperature down on the oil. If you have a thermometer you want it to be 160C. The temperature will drop once the cold chicken goes in so keep adjusting the heat. Don’t cook more than 3 pieces at once.
Transfer the fried chicken to wire rack over a tray lined with kitchen roll. Sprinkle with sea salt. M.F.C done.