Fried Chicken
Ingredients
- 500 grams boneless chicken thighs, skin off
- ½ cup thick, plain yoghurt
- 2 cloves garlic, crushed
- juice 1 large lime
- 1 teaspoon sea salt
- 1–2 teaspoons hot sauce eg green tabasco or chipotle or more to taste
To cook
- vegetable oil, for cooking
- ½ cup fine semolina
- ½ cup plain flour
- ½ teaspoon baking powder
- ½ teaspoon each ground cumin and smoked paprika
- sea salt and ground pepper
Instructions
- 1
Cut the chicken into large bite-sized pieces. You should have about 20 pieces.
- 2
Combine the remaining ingredients in a bowl, add the chicken and stir together. Cover and refrigerate for 1–2 hours maximum.
- 3
Preheat the oven to 100°C.
- 4
To cook - Heat 6cm of oil in a deep, medium-sized saucepan until a cube of bread dropped into the oil sizzles and is lightly golden in 20 seconds or until it reaches 170°C on a sugar thermometer.
- 5
To cook - Place all the remaining ingredients in a bowl and season with salt and pepper.
- 6
To cook - Lift each piece of chicken out of the yoghurt sauce and coat in the flour mixture, shaking off the excess.
- 7
To cook - In batches, so you don't overcrowd the pan, carefully place in the oil and cook for 4 minutes, turning regularly to cook evenly on both sides (I do 5–6 pieces per batch). Remove and place on paper towels then place in the oven to keep warm.
- 8
To cook - Repeat with the remaining pieces, ensuring the oil reheats again between batches.
- 9
To serve - We served ours with pickled jalapeños and stirred chipotle sauce into mayonnaise for dipping.
