Freaky Finger Lickin Fried Chicken

If I haven't had your attention I definitely have it now! One of my fave comfort foods has to be a big bucket of fried chicken. There's nothing better than scoffing that crispy, flavoursome, crunchy goodness. Developing this recipe has definitely been fun and I think I may have come up with a recipe to rival the colonel!

One thing you must do before making moist (worst word ever) and juicy chicken is to make a wet brine and soak the chicken overnight. This allows your chicken to absorb the liquid and makes it tender and also adds to the flavour. If you cant soak your chicken overnight then 8 hours will be fine

Wet Brine

500ml Buttermilk (if you cant buy substitute with 500ml semi skimmed milk and 2 tablespoons of lemon juice and wait till its seperated)

2 Whole Eggs

1 Tablespoon smoked paprika

1/4 teaspoon sea salt

1/4 Teaspoon ground white pepper

1 Tablespoon of sea salt

Mix all ingredients together and pour over 600g boneless chicken thighs. Cover and refrigerate over night.

Mix the dry ingredients together (below) and take the chicken out of the fridge to reach room temperature.

Dry Coating

200g Gluten free plain flour

2 Tablespoon smoked paprika

2 tablespoons of garlic salt

1 tablespoon ground pepper

1 tablespoon ground ginger

1/2 tsp marjaram

1/2 tsp oregano

1/2 tsp thyme

Remove the chicken from the wet brine making sure there is no excess liquid and coat each piece in the dry seasoning. Heat a medium sized pan of vegetable oil (around halfway up the pan) until it sizzles when you put a pinch of flour in it. Carefully fry the chicken until golden brown, crispy and delicious. Drain the excess oil and serve. Perfect served with homemade coleslaw and fries :D No need to thank me!