Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C.Transfer the coated thighs to a large plate. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Drain the chicken thighs, reserving the marinade. Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt.Transfer to the marinade, then cover and chill for 4 hrs, or overnight. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. To make the spice mix, combine all the ingredients.
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