American Fried Chicken

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Chicken thighs		6
Lemon squeezed and sliced		1
Black peppercorns		4-5
Bayleaf		1
Granulated sugar		4-5 heaped tbsp
Salt		1 heaped tbsp
Yogurt		1 tbsp
Milk		as required
Plain flour		3/4 cup
Garlic powder		1 tbsp
Chilli powder		1 tsp
Paprika		2-3 tsp
Salt & pepper		as required
Vegetable oil for frying		as required

Method

Prep

10min

Cook

20min

Put all the ingredients from the lemon to the salt into a bowl. Add 700ml of the water.

Remove any chicken bones and add the pieces into the bowl. Leave for 6 hours or overnight.

Get ready to fry. Remove the chicken from the liquid and pat dry.

Put the yogurt onto a plate and add a splash of milk. Dip each chicken piece into this liquid.

Put all the ingredients from the plain flour to the salt & pepper onto a plate and mix well.

Now dredge the yogurt-covered chicken pieces with this flour mix.

Deep fry the pieces in hot vegetable oil that has been heated on medium for 4-5 minutes. They should cook a bit quicker because the bones have been removed.

Once fried, place on kitchen paper to absorb the excess oil.

Tips & Note

Cooking time is quicker as there are no bones. The chicken looks deliciously golden brown and the inside is also nice and hot. Cooking with the bones in means you might need to cook the pieces twice, resulting in the skin not being crunchy, so this recipe works well without the bones.

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