Southern Fried Chicken

Crispy, golden-coated chicken thighs with a simple spice blend, fried to perfection in just minutes. Great on its own or in a burger.

Ingredients

• 1 tbsp paprika
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt flakes, plus extra to serve
• 4 boneless, skinless chicken thighs, fat trimmed
• 250 ml (1 cup) buttermilk
• 300 g (2 cups) plain all-purpose flour
• Oil for frying

Method

1. Mix the paprika, onion powder, garlic powder, and salt together in a small bowl. Sprinkle the spice mix evenly over both sides of the chicken.
2. Dip each piece of chicken into buttermilk, then dredge through the flour, shaking off any excess.
3. Heat oil (about 3 cm deep) in a large, deep pan over medium heat.
4. Fry the chicken for 8-12 minutes, turning occasionally, until crisp and golden all over.
5. Drain on paper towel and sprinkle with extra salt before serving.

Tips

• Deep-frying gives the crispiest results. Use a neutral oil with a high smoke point such as canola or vegetable oil.
• Keep the oil about 3 cm (1.25 inches) deep for best results.
• Leftovers can be refrigerated for up to 2 days, but note the coating will soften when reheated.