Who doesn’t love fried chicken? Like, seriously. Fried chicken done well is absolutely one of my favourite foods, but admittedly fried chicken done bad can be pretty rank. Around Wellington town I have scouted out some of my favourite places to find fried chicken, but I have always been slightly tentative about making it myself. Finally, my desire to create my own secret recipe became too much, and it was time to indulge in some fried deliciousness. This recipe is so yummy that I decided it would be criminal to keep it secret, so here you go:
- 4 x boneless chicken thighs
- 1 c milk
- 1 small onion, diced
- 4 garlic, crushed
- 1 t lemon juice
- 1.5 c flour
- 2 T salt
- 1 T pepper
- 2 t ground ginger
- 2 t nutmeg
- 1 t allspice
- 2 – 3 c oil for frying
- Marinate the chicken by adding it to the milk, onion, garlic and lemon and covering in a container overnight.
- In a large mixing bowl, add flour, salt, pepper, ginger, nutmeg and allspice. Mix well.
- Piece by piece dip the chicken into the flour mix and ensure that it is coated thoroughly.
- Meanwhile, heat the oil on the stove-top so that it is about 160°C.
- Lower the chicken gently into the pan and cook for about 6 minutes. You can add as many pieces as the pan will reasonably hold – you don’t want to overcrowd it. Cook until it’s golden brown.
- Once it’s cooked (you may want to test a piece by cutting it open) you can keep the chicken warm by putting it in the warmer (or the oven on a low heat). Try to minimise how long you have to keep it in the warmer though, because it will start to lose its crunch.
- Serve with aioli, chipotle mayo or whatever else takes your fancy. Bright idea: make tacos!