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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, skin up, in a roasting/casserole dish & add the marinade turning each thigh so all are well coated.
Heat the oil in a heavy based wok or pan to 180 degrees & place the remaining ingredients into a bowl mixing well. If you haven’t got a thermometer, drop a piece of bread into the oil & it should take 30 to 35 seconds to turn golden brown any quicker & the oil is too hot & will burn the skin.
When the oil is ready, place two pieces of chicken into the hot oil very carefully & deep fry for 2 minutes, remove with a slotted spoon then place onto a wire rack in a roasting dish. Fry the rest in twos making sure the oil has reached the required temperature for each batch. When all 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. Be very careful with the hot oil & please do not leave unattended.
NOTES
You can prepare your chicken marinade in advance, keep in the fridge until ready to fry
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
Method
Pre-heat your oven to 180 degrees & place the thighs, skin up, in a roasting/casserole dish & add the marinade turning each thigh so all are well coated.
Heat the oil in a heavy based wok or pan to 180 degrees & place the remaining ingredients into a bowl mixing well. If you haven’t got a thermometer, drop a piece of bread into the oil & it should take 30 to 35 seconds to turn golden brown any quicker & the oil is too hot & will burn the skin.
When the oil is ready, place two pieces of chicken into the hot oil very carefully & deep fry for 2 minutes, remove with a slotted spoon then place onto a wire rack in a roasting dish. Fry the rest in twos making sure the oil has reached the required temperature for each batch. When all 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. Be very careful with the hot oil & please do not leave unattended.
NOTES
You can prepare your chicken marinade in advance, keep in the fridge until ready to fry
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
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
