Back home
Ingredients
Method
- 8 boneless chicken thighs
- 1 cup buttermilk
- 1.5 cups plain flour
- ¼ cup cornflour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- Vegetable oil, for deep frying
- For the Jalapeño honey
- ⅓ cup honey
- 1 fresh jalapeño (finely sliced)
- 1 tbsp apple cider vinegar
- Marinate chicken thighs in buttermilk for at least 1 hour (or overnight in the fridge). Make jalapeño honey: gently warm honey in a small saucepan, add jalapeño and vinegar, simmer 2 minutes, then remove from heat and cool.
- Mix plain flour, cornflour, paprika, garlic powder, onion powder and salt in a shallow bowl. Lift chicken from buttermilk, letting the excess drip off, and press firmly into the flour mixture to coat well.
- Heat oil to 175°C. Fry thighs in batches for 6–8 minutes until deep golden and cooked through (internal temperature 75°C). Rest on a rack for 2 minutes. Drizzle generously with jalapeño honey and serve.
1 hr 25 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box