Fried chicken is always a crowd pleaser, and this recipe tastes exactly like the famous takeaway brand. If you don’t have buttermilk, mix a tablespoon of lemon juice or white vinegar into a cup of milk. Serve with a side of my Copycat Coleslaw.
Ingredients
For the copycat fried chicken
- 1kg skinless, boneless chicken thighs
- 1 cup buttermilk
- 1 egg
- 2 cups flour
- ¼ cup paprika
- 3 tablespoons ground white pepper
- 2 tablespoons garlic salt
- 1 tablespoon celery salt
- 1 tablespoon mustard powder
- 1 tablespoon ground ginger
- 1 tablespoon ground black pepper
- ⅔ tablespoon salt
- 1½ teaspoons dried thyme
- 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- Cooking oil, for deep-frying
Method
For the copycat fried chicken
- Use kitchen scissors to cut the chicken thighs into halves or thirds.
- Whisk the buttermilk and egg in a large bowl. Add the chicken and set aside to marinate for 1 hour.
- Whisk all the dry ingredients in a separate large bowl.
- Shake off any excess buttermilk from each piece of chicken, coat it in the flour mixture and place it on a wire rack.
- Heat the oil in a saucepan.
- When it is very hot, deep-fry the chicken in about 4 batches for about 5 minutes each batch or until golden and cooked through.
- Drain on paper towels, then serve.