Ingredients :
- 300 ml whole milk
- 20 ml lemon juice
- 1 tsp salt
- 8 chicken thighs, skinned
- 150 g plain flour
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp smoked paprika
- 1/2 tsp English mustard powder
- Vegetable oil, for frying
- coleslaw made from shredded white cabbage, grated carrot, mayonnaise, lemon juice and horseradish sauce
Method :
- Make the buttermilk by mixing the lemon juice into the milk. Add the salt and stir to dissolve.
- Place the skinned chicken thighs in a bowl and pour the buttermilk over. Cover with plastic wrap and refrigerate overnight.
- In a shallow bowl mix the flour with the salt, white pepper, smoked paprika and mustard powder.
- Take the chicken a piece at a time and place in the flour, turn to coat all over.
- Pour 2cm oil in a wide pan that has a lid, and heat until a small piece of bread turns golden. Add some of the chicken thighs to the pan with a pair of tongs. Don"t overcrowd the pan.
- After 2 minutes turn the heat down and cover the pan with a lid. Cook for 4 minutes then remove the lid and turn the chicken over. Cook for another 4 minutes then turn the heat up to high again and cook for another 2-3 minutes each side until really brown and crispy.
- Remove the cooked chicken from the pan and drain on kitchen paper while you cook the rest. Leave to stand for a few minutes before eating accompanied by the coleslaw.
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