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Karen's Fried Chicken
When I first made this fried chicken recipe for my family there was silence in the room – that’s how I know it’s going down well! It takes a bit more effort than some of my other recipes but it’s definitely worth it.
Deliciously crisp skin on the outside with succulent & juicy chicken underneath … perfect!
Serves: 4
Cook time: 1 hour
Ingredients
- 1 litre sunflower oil
- 1.1kg skin-on chicken thighs (approximately eight)
- 3 rounded tablespoons of marinade
- 200g Plain Flour
- 1 level tablespoon ground black pepper
- 1 level tablespoon salt
- Half a teaspoon of extra hot chilli powder
Method
Pre-heat your oven to 180 degrees & place the thighs in a single layer into a roasting or casserole dish & add the marinade, turning each thigh so they all are well coated meanwhile, heat the oil in a large pan to 180 degrees (be careful not to have the heat on too high).
Now put the flour, salt, pepper & chilli powder into another large dish or tray & mix well then using a food glove or fork, place each marinated thigh into the flour mixture turning until all the surface of the thigh is well coated then place on a separate plate or tray large enough for all the thighs to be in a single layer, repeat this process until all thighs are done.
When the oil is ready, place two pieces of chicken into the hot oil very carefully & deep fry for 2 minutes then remove with a slotted spoon & place onto a wire rack which is inside a roasting dish. Fry the rest in twos making sure the oil has reached the required temperature for each batch.
When all the thighs have been deep fried, place in the oven & cook uncovered for 30 minutes (all ovens vary so please make sure the chicken is piping hot & thoroughly cooked). Leave to rest for 5 minutes (if you can) & enjoy this amazing fried chicken!
NOTES
You can prepare your chicken thighs in advance. Once marinated, keep in the fridge until you are ready to cook
To test whether the oil is hot enough & ready for frying, place a piece of bread into the oil & it should take 60 seconds to turn brown … any quicker & the oil is too hot
If you are going to make this dish regularly, it really is worth investing in a thermometer. I have a digital one which is instant & very easy to use & also very accurate which is so important, they are inexpensive & will ensure your oil is the correct temperature every time
Be very careful with the hot oil & please do not leave unattended.
Method
Pre-heat your oven to 180 degrees & place the thighs in a single layer into a roasting or casserole dish & add the marinade, turning each thigh so they all are well coated meanwhile, heat the oil in a large pan to 180 degrees (be careful not to have the heat on too high).
Now put the flour, salt, pepper & chilli powder into another large dish or tray & mix well then using a food glove or fork, place each marinated thigh into the flour mixture turning until all the surface of the thigh is well coated then place on a separate plate or tray large enough for all the thighs to be in a single layer, repeat this process until all thighs are done.
When the oil is ready, place two pieces of chicken into the hot oil very carefully & deep fry for 2 minutes then remove with a slotted spoon & place onto a wire rack which is inside a roasting dish. Fry the rest in twos making sure the oil has reached the required temperature for each batch.
When all the thighs have been deep fried, place in the oven & cook uncovered for 30 minutes (all ovens vary so please make sure the chicken is piping hot & thoroughly cooked). Leave to rest for 5 minutes (if you can) & enjoy this amazing fried chicken!
NOTES
You can prepare your chicken thighs in advance. Once marinated, keep in the fridge until you are ready to cook
To test whether the oil is hot enough & ready for frying, place a piece of bread into the oil & it should take 60 seconds to turn brown … any quicker & the oil is too hot
If you are going to make this dish regularly, it really is worth investing in a thermometer. I have a digital one which is instant & very easy to use & also very accurate which is so important, they are inexpensive & will ensure your oil is the correct temperature every time
Be very careful with the hot oil & please do not leave unattended.
Ingredients
- 1 litre sunflower oil
- 1.1kg skin-on chicken thighs (approximately eight)
- 3 rounded tablespoons of marinade
- 200g Plain Flour
- 1 level tablespoon ground black pepper
- 1 level tablespoon salt
- Half a teaspoon of extra hot chilli powder
