Description
This next-level fried chicken recipe features succulent, flattened boneless chicken thighs marinated in a spiced buttermilk mixture and double-coated in a seasoned flour blend. Deep-fried to a crispy golden perfection and finished with a flavorful spice and sea salt sprinkle, this dish promises a crunchy exterior and juicy interior that elevates classic fried chicken to new heights.
Ingredients
Scale
Chicken and Marinade
- 8 skinless boneless chicken thighs
- 500ml whole milk
- 2 tbsp cider or white wine vinegar
- 1 egg
- ½ tsp salt (for marinade)
Spice Mix
- 2 tbsp paprika
- 2 tsp garlic granules
- 1 tsp chili powder
- 1 tsp black pepper
- ½ tsp dried oregano
- 1 chicken stock cube (crumbled)
Coating
- 100g self-raising flour
- 100g cornflour
- ¼ tsp turmeric
- Salt (a generous pinch for coating)
For Frying
- Sunflower oil (enough for deep-frying, about 10cm depth)
- 1 tbsp flaky sea salt (for finishing)
Instructions
- Prepare the spice mix and marinade: Combine paprika, garlic granules, chili powder, black pepper, dried oregano, and crumbled chicken stock cube in a bowl to make the spice mix. In a separate large bowl or deep plastic container, whisk together whole milk, vinegar, egg, ½ tsp salt, and 1 tablespoon of the spice mix to create the buttermilk marinade.
- Flatten the chicken: Place each chicken thigh between two pieces of baking parchment and gently flatten them using a rolling pin to ensure even cooking and tender texture. Transfer the flattened thighs into the buttermilk marinade, cover, and refrigerate for at least 4 hours or preferably overnight for maximum flavor infusion and tenderness.
- Prepare the coating: Mix the self-raising flour, cornflour, turmeric, most of the remaining spice mix (reserve 1 teaspoon for later), and a generous pinch of salt in a large shallow dish. Drain the marinated chicken, keeping the leftover marinade for dredging.
- Coat the chicken: One thigh at a time, dredge each piece into the flour mixture, then dip into the reserved marinade, and dredge again in the flour mixture, pressing firmly to ensure a thick, even coating. Place the coated thighs on a large plate ready for frying.
- Heat the oil: Pour sunflower oil into a shallow saucepan or deep-fat fryer to a depth of about 10cm. Heat the oil to 175°C (350°F), using a thermometer to monitor the temperature closely.
- Fry the chicken: Carefully lower two or three chicken thighs into the hot oil, frying undisturbed for about 3 minutes. Maintain the oil temperature between 160°C and 175°C to ensure even cooking and a crispy crust. Flip the thighs and fry for an additional 2-3 minutes until the exterior is deeply golden and crisp. Transfer fried chicken to a tray lined with kitchen paper to drain excess oil, then place on a rack in a low oven to keep warm while frying the remaining pieces.
- Finish and serve: Once all chicken is fried, mix the reserved 1 teaspoon of spice mix with 1 tablespoon of flaky sea salt and sprinkle this seasoning generously over the hot fried chicken. Serve immediately for the best flavor and crunch.
Notes
- Flattening chicken thighs helps them cook evenly and tenderizes the meat.
- Marinate for at least 4 hours or overnight for juicier and more flavorful chicken.
- Maintain oil temperature carefully to avoid greasy or burnt chicken.
- Use a thermometer for accurate oil temperature control.
- The double coating (flour-marinade-flour) produces an extra crispy crust.
- Keep the fried chicken warm in a low oven to maintain crispiness and temperature.
- Prep Time: 15 minutes (plus 4 hours marination)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: fried chicken, crispy chicken, boneless chicken thighs, buttermilk marinade, deep-fried chicken, homemade fried chicken, southern fried chicken
